CORN AND POBLANO SPOON BREAD
Fresh poblano chiles, shredded cheese, and spicy southwest-style corn make an easy and delicious spoon bread.
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Melt the 1 teaspoon butter over medium heat in a small skillet. Cook poblano chile pepper in hot butter for 4 to 5 minutes or until tender. Set aside.
- Combine water and cornmeal in a medium saucepan. Bring to boiling over medium-high heat; reduce heat. Cook, stirring constantly, for 1 minute or until very thick. Remove from heat. Transfer cornmeal mixture to a large bowl. Stir in cheese, sour cream, 1/4 cup melted butter, the salt and black pepper.
- Whisk milk, egg yolks and baking powder in a medium bowl until combined. Stir into cornmeal mixture. Stir in canned seasoned corn and the reserved poblano chile pepper.
- Beat egg whites with a whisk or electric mixer in a medium bowl until stiff peaks form. Fold beaten egg whites into cornmeal mixture. Pour into a greased 3-quart rectangular baking dish or 3-quart round casserole dish. Bake for 35 minutes for rectangular dish or 50 minutes for round dish or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving (bread will sink during standing).
Nutrition Facts : Calories 278.2 calories, Carbohydrate 17.4 g, Cholesterol 114.9 mg, Fat 20 g, Fiber 2.1 g, Protein 8.9 g, SaturatedFat 11.5 g, Sodium 531.1 mg, Sugar 1.3 g
POBLANO STUFFED CORNBREAD
Steps:
- Preheat the oven to 400 degrees F.
- Heat a 12-inch cast-iron skillet on the stovetop over medium heat. Add 1/4 cup butter and allow to melt while you begin to prepare the batter. Reserve the melted butter for later use, carefully wipe out the pan and place in the oven to heat.
- In a large bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In another bowl, combine the milk, buttermilk, egg and melted butter. Make a well in the dry ingredients and gradually incorporate the wet mixture, stirring until the lumps are dissolved. Fold in the cheese, corn and poblanos.
- To bake the cornbread, carefully remove the skillet from the oven and add the remaining 2 tablespoons butter so it sizzles. Coat the pan with the butter and quickly pour the cornbread batter into the skillet. Place the skillet in the oven and bake until golden brown, about 20 minutes.
- Remove from the oven and let cool slightly before slicing. Serve warm.
SKILLET CORN BREAD WITH ROASTED POBLANO AND OREGANO
Categories Bread Milk/Cream Egg Pepper Side Bake Cornmeal Summer Sour Cream Oregano Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Char poblano chile over open flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel, seed, and finely chop chile.
- Preheat oven to 350°F. Whisk cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper in large bowl to blend. Whisk eggs, milk, and sour cream in medium bowl to blend. Mix in poblano chile and oregano. Add egg mixture to dry ingredients and fold in with rubber spatula; do not overmix.
- Melt butter in 10-inch-diameter ovenproof skillet with 2-inch-high sides over medium heat, swirling to coat bottom and sides of skillet. Remove from heat. Spread batter evenly in skillet. Bake until corn bread is golden brown around edges and tester inserted into center comes out clean, about 30 minutes. Cool bread 15 minutes in skillet. (Can be made 6 hours ahead. Cool completely in skillet. Rewarm in 350°F oven 15 minutes.) Cut bread into wedges and serve warm from skillet.
CORN SPOON BREAD
This slow-cooked spoon bread is more tender than corn pudding made in the oven, and the cream cheese is a nice addition. -Tamara Ellefson, Frederic, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 3h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the eggs, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in cornbread mix just until moistened. , Pour into a greased 3-qt. slow cooker. Cover and cook on high until center is almost set, 3-4 hours.
Nutrition Facts : Calories 391 calories, Fat 18g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 832mg sodium, Carbohydrate 52g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.
ROASTED POBLANO SKILLET CORNBREAD
If there's one thing that a cast-iron pan was born to do, it's make skillet cornbread. The consistent heat is exactly what cornbread needs. My version here is camping cornbread gone wild. Roasted poblanos? Are you kidding me? This cornbread eats like a meal, and goes great with chili (see page 40) or Old-School Baked Beans (see page 254)!
Provided by Guy Fieri
Categories side-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Start a campfire with wood and wait until the flames die down and the coals glow red with white ash. Place a 12-inch cast-iron skillet adjacent to the coals to heat up.
- Combine the flour, cornmeal, salt, baking powder, and baking soda in a large bowl. In a separate bowl, combine the buttermilk, milk, egg, and melted butter. Make a well in the dry ingredients and slowly stir the wet ingredients into the dry, mixing gently until the lumps are dissolved. Fold in the cheese, poblanos, and corn.
- Remove the cast-iron skillet from the fire and put the 2 tablespoons butter in the hot pan so it sizzles. Roll the butter around the pan to coat it evenly, then pour the cornbread batter into the hot skillet. Top with a lid and place back in the spot adjacent to the coals. Using a metal shovel, place hot coals on top of the lid and cook for 25 to 30 minutes, or until the bread is golden and firm. Rotate the pan every 7 to 8 minutes so the cornbread cooks evenly. Carefully remove the coals and lid and let the cornbread cool slightly in the pan, about 5 minutes. Slice and serve warm.
- Conventional Cooking method:
- Bake in a preheated 350 degrees F oven for 20 to 25 minutes, uncovered.
CORN BREAD WITH POBLANOS & SOUR CREAM
Classic corn bread gets a major flavor boost when it's topped with sautéed onions and poblano chiles blended with sour cream.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF. Prepare corn bread mix as directed on package. Stir in 1/2 cup of the corn and the cheese. Pour into lightly greased 8-inch square baking pan. Bake 20 min.
- Meanwhile, heat oil in large skillet on medium heat. Add onions; cook 4 to 5 min. or until softened. Stir in poblano chiles and remaining corn. Cook 5 min. or until heated through. Stir in sour cream, water and salt; cook 3 min. or until heated through.
- Cut corn bread into 12 equal squares; top evenly with poblano mixture. Serve immediately.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
TURKEY AND CORNBREAD STUFFED POBLANOS
Give your Thanksgiving leftovers a south-of-the-border vibe with these zesty rellenos. They're easy to make any time of year with roasted deli turkey and a box of corn stuffing. Adjust the heat by adding more or fewer peppers, or more or less adobo sauce. -Christine Friesenhahn, Boerne, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place poblano peppers on a broiler pan. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes., Peel off and discard charred skin. Cut and discard tops from peppers; remove seeds. In a small bowl, combine turkey and stuffing. Fill peppers with turkey mixture. Place corn muffin mix and egg substitute in separate shallow bowls. Roll stuffed peppers in corn muffin mix, then in egg substitute, then again in corn muffin mix., In an electric skillet, heat 1/2 in. of oil to 375°. Fry stuffed peppers, a few at a time, until browned, 2-4 minutes on each side. Drain on paper towels., Place cranberry sauce, chipotle pepper and adobo sauce in a blender; cover and process until blended, about 10 seconds. Serve with peppers.
Nutrition Facts : Calories 592 calories, Fat 33g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 632mg sodium, Carbohydrate 60g carbohydrate (26g sugars, Fiber 5g fiber), Protein 17g protein.
CORN AND POBLANO SPOON BREAD
Fresh poblano chiles, shredded cheese, and spicy southwest-style corn make an easy and delicious spoon bread.
Provided by Del Monte
Categories Del Monte
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Melt the 1 teaspoon butter over medium heat in a small skillet. Cook poblano chile pepper in hot butter for 4 to 5 minutes or until tender. Set aside.
- Combine water and cornmeal in a medium saucepan. Bring to boiling over medium-high heat; reduce heat. Cook, stirring constantly, for 1 minute or until very thick. Remove from heat. Transfer cornmeal mixture to a large bowl. Stir in cheese, sour cream, 1/4 cup melted butter, the salt and black pepper.
- Whisk milk, egg yolks and baking powder in a medium bowl until combined. Stir into cornmeal mixture. Stir in canned seasoned corn and the reserved poblano chile pepper.
- Beat egg whites with a whisk or electric mixer in a medium bowl until stiff peaks form. Fold beaten egg whites into cornmeal mixture. Pour into a greased 3-quart rectangular baking dish or 3-quart round casserole dish. Bake for 35 minutes for rectangular dish or 50 minutes for round dish or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving (bread will sink during standing).
Nutrition Facts : Calories 278.2 calories, Carbohydrate 17.4 g, Cholesterol 114.9 mg, Fat 20 g, Fiber 2.1 g, Protein 8.9 g, SaturatedFat 11.5 g, Sodium 531.1 mg, Sugar 1.3 g
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- Preheat oven to 350°F. Melt the 1 teaspoon butter over medium heat in a small skillet. Cook poblano chile pepper in hot butter for 4 to 5 minutes or until tender. Set aside.
- Combine water and cornmeal in a medium saucepan. Bring to boiling over medium-high heat; reduce heat. Cook, stirring constantly, for 1 minute or until very thick. Remove from heat. Transfer cornmeal mixture to a large bowl. Stir in cheese, sour cream, the 1/4 cup melted butter, the salt and black pepper.
- Whisk milk, egg yolks and baking powder in a medium bowl until combined. Stir into cornmeal mixture. Stir in canned seasoned corn and the reserved poblano chile pepper.
- Beat egg whites with a whisk or electric mixer in a medium bowl until stiff peaks form. Fold beaten egg whites into cornmeal mixture. Pour into a greased 3-quart rectangular baking dish or 3-quart round casserole dish. Bake for 35 minutes for rectangular dish or 50 minutes for round dish or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving (bread will sink during standing).
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