Cornbread Stuffed Poblano Peppers

I had 4 lonely poblano peppers that needed to be used. I've been on a popper kick lately, but I decided that I wanted these to be a little different. Cornbread was the answer. You could use these as a snack or a side dish, either way they're pretty tasty. Here's what you'll need:

  • poblano peppers ( I used 4 medium sized)
  • 1 1/4 C corn meal
  • 1 1/4 C flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp salt
  • 1/4 C light brown sugar
  • 1 C buttermilk
  • 2 eggs
  • 4 TBL butter, melted
  • 1 C frozen corn
  • pepper jack cheese

In a bowl, combine the cornmeal, flour, baking soda, baking powder, salt, and brown sugar, stirring to combine. In a separate bowl, whisk the buttermilk and the eggs together then add the wet mixture to the dry mixture stirring until just combined. Then add the melted butter and combine. Stir in the corn taking care not to over mix.

The batter will be slightly thicker than normal cornbread batter because you want it to stay in the pepper and not run out.

Now, cut in of the peppers in half lengthwise and remove the seeds.

Spoon a large tablespoon of the batter into the bottom of a pepper and spread it to cover the pepper. Place a slice of the pepper jack cheese on top of the batter, then top the cheese with more batter so that the cheese is covered. Repeat with the remaining peppers.

Bake at 450 for 20 minutes or until the tops begin to brown.

I was able to make 8 halves and had enough batter left over to make a small pan of cornbread. I think it would easily make twice the number of peppers if you were making them as an appetizer. I served mine as a side dish--kind of a combination bread and vegetable.

The peppers I used were very mild. If I had checked that before I made them, I probably would have added some chopped peppers to the cornbread mixture before baking it. The next time I make them, I think I'll add some cooked chorizo or shrimp or chicken or bacon and make them the main dish.