Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Poblano-Scallion Cornbread
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- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 331
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 10 g
- Cholesterol
- 52 mg
- Sodium
- 322 mg
Golden cornbread gets zesty with the addition of onion, scallion and roasted poblano.
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 331
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 10 g
- Cholesterol
- 52 mg
- Sodium
- 322 mg
Ingredients
Directions
- Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
- Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the poblano peppers, onions and scallions.
- Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature.
