I'm super excited to share this cornbread recipe with you today! Whether you eat it straight out of the oven with butter, as a side to a big pot of chili or toasted and cubed to make croutons - it's insanely delicious!
I've been using poblano peppers more and more lately. I have even been using them in the place of green bell pepper sometimes and I'm loving the results. I feel like they have more flavor and less heat than a jalapeno, but if you can't easily find poblanos feel free to sub a seeded jalapeno instead!
Chile Relleno Cornbread
1 cup buttermilk
1/4 cup canola oil
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 cup seeded and finely diced fresh poblano pepper
1 cup shredded sharp cheddar cheese
Preheat oven to 375 degrees.
Whisk the buttermilk, oil and eggs in a large mixing bowl.
Whisk together the cornmeal, flour, baking powder, baking soda, salt and garlic powder in a medium mixing bowl. Gently stir in the poblano peppers and cheese.
Combine the dry ingredients into the wet mixture and stir gently until just barely combined.
Pour the Mixture into a greased 9×5 inch loaf pan and bake for about 30-40 minutes.
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