Cornbread Baked Chile Poblanos: Flavor Explosion in Every Bite

Cooking has always been my escape, a place where creativity knows no bounds. One of my favorite memories is centered around making cornbread baked chile poblanos with my grandmother. The aroma of freshly baked cornbread filling the kitchen was something that always brought us together, no matter the day. These moments became a cherished tradition that I now share with you.

Every time I make cornbread baked chile poblanos, I’m reminded of the joy found in simple ingredients. The combination of cornmeal, green bell peppers, and mozzarella cheese creates a dish that’s not just about flavors, but about memories. This dish is not only delicious but also a testament to the power of shared culinary experiences.

This recipe holds a special place in my heart because it embodies the essence of what cooking should be: fun, relaxing, and a little bit messy. Whether you’re a seasoned cook or just starting, cornbread baked chile poblanos offer a unique way to enjoy classic flavors in a comforting form. It’s the perfect dish to experiment with and make your own, adding a sprinkle of joy to your kitchen adventures.

Join me as we dive into the world of cornbread baked chile poblanos. Together, let’s explore the nuances of this delightful dish and create new memories around your own kitchen table.

Cornbread Baked Chile Poblanos

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• Author: Billie
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

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Description

Learn how to make delicious Cornbread Baked Chile Poblanos with this easy recipe. Perfect for a flavorful and satisfying meal. Click to get cooking!

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Ingredients

• 1 cup (240 ml) cornmeal (128 grams)
• 1/2 cup (120 ml) all-purpose flour (64 grams)
• 1 tablespoon (15 ml) baking powder (14 grams)
• 1/4 teaspoon (1 ml) salt (1.5 grams)
• 1/4 cup (60 ml) sugar (50 grams)
• 1 cup (240 ml) milk (240 milliliters)
• 1 egg
• 1/4 cup (60 ml) vegetable oil (60 milliliters)
• 4 large green bell peppers
• 1 cup (240 ml) shredded mozzarella cheese (113 grams)
• 1/2 cup (120 ml) corn kernels, fresh or frozen (85 grams)
• 1/4 cup (60 ml) chopped fresh parsley (15 grams)

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Lightly grease a baking dish.
3. Cut a slit lengthwise in each poblano pepper and remove the seeds.
4. In a bowl, combine cornmeal, flour, baking powder, salt, and sugar.
5. In another bowl, whisk together milk, egg, and vegetable oil.
6. Pour the wet ingredients into the dry ingredients and stir until combined.
7. Fold in cheddar cheese, corn kernels, and chopped cilantro.
8. Stuff each poblano pepper with the cornbread mixture.
9. Place the stuffed peppers in the prepared baking dish.
10. Bake in the preheated oven for 25-30 minutes, until the cornbread is golden and set.
11. Remove from the oven and let cool slightly before serving.

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Notes

• For a more flavorful cornbread, use whole milk instead of skim milk.
• Mix cheddar and pepper jack cheeses for a tastier stuffing.
• Add cayenne pepper or chopped jalapeños for an extra kick in the cornbread mixture.

Cornbread Baked Chile Poblanos: The Perfect Blend

Fundamentals

Cornbread baked chile poblanos are a delightful fusion of flavors and textures. The key to this dish lies in its simple yet flavorful ingredients. Cornmeal forms the base, providing a hearty texture that complements the soft, cheesy filling. Green bell peppers add a mild peppery note, while mozzarella cheese offers a creamy richness. Together, they create a dish that’s both comforting and satisfying.

This recipe calls for a combination of pantry staples such as all-purpose flour, baking powder, and sugar. These ingredients work together to create a light and fluffy cornbread mixture that perfectly complements the savory filling. Fresh or frozen corn kernels add a touch of sweetness, while chopped parsley brings a burst of freshness to every bite.

Preparation/setup

To begin, preheat your oven to 400°F (200°C) and lightly grease a baking dish. This ensures that your cornbread baked chile poblanos cook evenly and don’t stick to the dish. Next, prepare the green bell peppers by cutting a slit lengthwise and removing the seeds. This step is crucial for creating space for the delicious cornbread filling.

In a large bowl, combine the dry ingredients: cornmeal, all-purpose flour, baking powder, salt, and sugar. In a separate bowl, whisk together the wet ingredients: milk, egg, and vegetable oil. Pour the wet ingredients into the dry mixture and stir until just combined. Fold in the mozzarella cheese, corn kernels, and chopped parsley to create a flavorful filling.

Mastering Cornbread Baked Chile Poblanos

Technique

Stuffing the green bell peppers with the cornbread mixture is where the magic happens. Gently fill each pepper with the mixture, ensuring it’s evenly distributed. Place the stuffed peppers in your prepared baking dish, allowing them to sit snugly against one another. This helps them maintain their shape and cook evenly.

Bake the stuffed peppers in the preheated oven for 25-30 minutes or until the cornbread is golden and set. The key is to ensure the cornbread is fully cooked without overcooking the peppers. The result should be a harmonious blend of textures and flavors, with the cornbread providing a delicious contrast to the tender peppers.

Tips/tricks

For a more pronounced flavor, consider roasting your green bell peppers before stuffing them. This adds a smoky depth that enhances the overall taste. Additionally, if you prefer a bit of heat, you can substitute one of the green bell peppers with a hotter variety, like a poblano pepper.

Ensure your cornbread mixture isn’t too thick by adjusting the milk quantity if necessary. A slightly looser batter will fill the peppers more easily and result in a lighter texture. For an added layer of flavor, sprinkle a little extra mozzarella cheese on top of the stuffed peppers before baking.

Enhancing Your Cornbread Baked Chile Poblanos

Perfecting results

Achieving the perfect cornbread baked chile poblanos is all about balance. The cornbread should be moist and tender, complementing the slightly crisp texture of the baked peppers. As the cheese melts, it will bind the filling together, creating a cohesive dish that’s both visually appealing and delicious.

Keep an eye on the baking time to avoid overcooking. The cornbread should have a golden-brown crust, while the peppers remain vibrant in color. Allowing the dish to cool slightly before serving will help the flavors meld and make slicing easier.

Troubleshooting/variations

If you find your cornbread mixture too dry, add a splash more milk to achieve the desired consistency. Similarly, if the filling appears too wet, a small amount of extra cornmeal can help thicken it. Experiment with different cheeses, such as cheddar or Monterey Jack, to suit your taste preferences.

For a vegetarian twist, try adding diced vegetables like zucchini or mushrooms to the filling. If you’re interested in more stuffed vegetable recipes, explore this baked spinach and cheese stuffed portobello mushrooms recipe for a delicious alternative.

Serving Cornbread Baked Chile Poblanos

Serving/presentation

When it comes to presenting cornbread baked chile poblanos, simplicity is key. Serve the stuffed peppers on a large platter, allowing the vibrant green hues and golden cornbread to shine. Garnish with a sprinkle of fresh parsley for a touch of color and freshness.

These stuffed peppers make for an impressive centerpiece at any gathering. Pair them with a side salad or roasted vegetables for a well-rounded meal. For more inspiration on pairing dishes, check out these green chile cast iron enchiladas as a complementary dish.

Pairings/storage

Cornbread baked chile poblanos pair beautifully with a variety of sides. Consider serving them alongside red chile beef enchiladas for a hearty meal. Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat them in the oven to retain their original texture and flavor.

For those interested in a unique breakfast option, repurpose your leftovers into a morning delight. Slice the stuffed peppers and serve them with a poached egg on top. If you enjoy creative breakfast dishes, these sous vide egg bites with chile and cheese are a must-try.

Conclusion

Cornbread baked chile poblanos offer a delicious and comforting way to enjoy classic ingredients. The combination of cornmeal, cheese, and green bell peppers creates a dish that is both satisfying and memorable. Whether you’re gathering with family or enjoying a quiet dinner, this recipe provides a perfect balance of flavors and textures.

With its simple preparation and versatile nature, this dish is a fantastic addition to any meal plan. It allows you to experiment with flavors and create a personalized dining experience. Remember to explore variations and pairings to enhance your culinary repertoire.

From casual dinners to festive gatherings, cornbread baked chile poblanos are sure to impress. Embrace the joy of cooking, and let this recipe become a cherished part of your kitchen traditions, bringing warmth and flavor to your table time and time again.

FAQs – Cornbread Baked Chile Poblanos