Poblano-Pepper Jack Corn Bread Recipe

Name: Poblano-Pepper Jack Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium poblano chile; 7 tablespoons unsalted butter, 6 tablespoons melted; 1 small onion, cut into 1/4-inch dice; 1/2 cup thawed frozen corn kernels; 1 cup all-purpose flour; 1 cup yellow cornmeal; 1 tablespoon sugar; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup milk; 2 large eggs, beaten; 4 ounces pepper jack cheese, shredded (1 1/4 cups)

Servings: persons

1 medium poblano chile
7 tablespoons unsalted butter, 6 tablespoons melted
1 small onion, cut into 1/4-inch dice
1/2 cup thawed frozen corn kernels
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 large eggs, beaten
4 ounces pepper jack cheese, shredded (1 1/4 cups)

1
Light a grill or preheat the broiler.
2
Grill or broil the poblano, turning frequently, until charred all over, about 4 minutes.
3
Transfer the chile to a bowl, cover with plastic wrap and let stand for 15 minutes.
4
Peel and seed the poblano and cut it into 1/4-inch dice.
5
Preheat the oven to 350.
6
Lightly butter an 8-inch round cake pan.
7
In a medium skillet, melt 1 tablespoon of the butter.
8
Add the onion and cook over moderately high heat until softened, about 5 minutes.
9
Add the poblano and corn and cook until heated through, about 1 minute.
10
In a large bowl, whisk the flour with the cornmeal, sugar, baking powder and salt.
11
Add the 6 tablespoons of melted butter along with the milk and eggs and whisk until just incorporated.
12
Fold in the poblano-corn mixture and 3/4 cup of the pepper jack cheese.
13
Scrape the batter into the prepared cake pan and sprinkle the remaining 1/2 cup of cheese on top.
14
Bake the cornbread for 35 minutes, until the top is light golden and a toothpick inserted in the center comes out clean.
15
Transfer the cornbread to a rack to cool for 20 minutes.
16
Run a knife around the edge of the cornbread, turn it out onto the rack and let cool slightly.
17
Cut the cornbread into wedges and serve warm.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium poblano chile, 7 tablespoons unsalted butter, 6 tablespoons melted, 1 small onion, cut into 1/4-inch dice, 1/2 cup thawed frozen corn kernels, and more.

Yes, Poblano-Pepper Jack Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Poblano-Pepper Jack Corn Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions