Best 3 Corn And Poblano Spoon Bread Recipes
**Indulge in the Savory Goodness of Corn and Poblano Spoon Bread: A Culinary Journey of Flavors and Textures**
Embark on a culinary adventure with our delectable Corn and Poblano Spoon Bread, a delightful dish that tantalizes taste buds with its symphony of flavors and textures. This savory creation seamlessly blends the sweetness of corn, the smoky heat of poblano peppers, the richness of cheese, and the comforting warmth of bread. With its golden-brown crust and fluffy interior, this spoon bread is a true feast for the senses.
Explore a collection of carefully curated recipes that guide you through the process of crafting this culinary masterpiece. Discover the secrets of creating a smooth and flavorful batter, incorporating roasted poblano peppers for a smoky twist, and achieving the perfect balance of spices. Whether you prefer a classic cornbread recipe or a gluten-free variation, our selection caters to diverse dietary preferences.
Prepare to be captivated by the versatility of this dish. Serve it as a hearty side dish, a delightful appetizer, or even as a main course accompanied by a crisp salad. Its adaptability makes it a perfect addition to any meal, whether it's a casual family dinner or an elegant brunch gathering.
So, gather your ingredients, preheat your oven, and embark on a culinary journey with our Corn and Poblano Spoon Bread recipes. Let the tantalizing aromas fill your kitchen as you create a dish that will leave a lasting impression on your taste buds. Bon appétit!
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.
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.
Tips:
- Choose the right corn. Fresh corn is best, but frozen corn can also be used. If using frozen corn, thaw it completely before using.
- Roast the poblano peppers. Roasting the poblano peppers brings out their flavor and makes them easier to peel. To roast the peppers, place them on a baking sheet and broil them for 5-7 minutes per side, or until the skins are blackened. Once the peppers are roasted, let them cool slightly before peeling and seeding them.
- Use a good quality cheese. The cheese is one of the main ingredients in this dish, so it's important to use a good quality cheese. A sharp cheddar cheese or a Monterey Jack cheese are both good choices.
- Don't overcook the spoon bread. The spoon bread is done when it is set in the center and a toothpick inserted into the center comes out clean. Overcooked spoon bread will be dry and crumbly.
- Serve the spoon bread warm. Spoon bread is best served warm, right out of the oven. You can also reheat it in the microwave or in a 350 degree Fahrenheit oven.
Conclusion:
Corn and poblano spoon bread is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover corn and poblano peppers, and it is also a great dish to serve for a potluck or party. The spoon bread is moist and flavorful, and it is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
