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