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Poblano Spoonbread

by on October 14, 2009 in Breads, Cornbreads October 14, 2009 BreadsCornbreads
See post on dishinanddishes’s site!
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Level: Easy

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Description

Warm, gooey corn spoonbread kicked up with sauteed onion and poblano bits.

Ingredients

  • 2 whole Poblano Peppers, Chopped Fine
  • 1 whole Large Onion, Chopped Fine
  • 1 stick Butter
  • 4 whole Eggs
  • 2 boxes (8.5 Oz. Box) Jiffy Cornbread Mix
  • 1 package (10 Oz.) Frozen Corn Small
  • 2 cans (15 Oz. Can) Creamed Corn
  • 16 ounces, weight Sour Cream
  • 2 Tablespoons Sugar
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Salt

Preparation

Melt butter in a frying pan. Add poblano peppers and onions and saute until softened, about 10 minutes, or until onions are translucent.

In a separate bowl, mix together the remaining ingredients. When peppers and onions are done, add them to the batter.

Spoon into a sprayed 9 x 13 pan and bake in a 350ºF oven for 25 to 30 minutes. Center will still be gooey but not wet.

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