Cornbread with Poblano Peppers and Green Onions
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 331, total fat 12 G., saturated fats 5 G., proteins 10 G., carbohydrates 46 G., fiber 2 G., cholesterol 52 mg, sodium 322 mg, sugar 9 G.
Calories 331, total fat 12 G., saturated fats 5 G., proteins 10 G., carbohydrates 46 G., fiber 2 G., cholesterol 52 mg, sodium 322 mg, sugar 9 G.
This golden, slightly sweet cornbread gets a savory kick with the addition of fried onions, green onions, and roasted poblano chili peppers. Serve it as a side dish with meat dishes and vegetable stews, or in place of regular bread for dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups yellow corn flour
- 1/4 cup premium flour
- 2 tablespoons of sugar
- 1 teaspoon baking powder
- 0.5 tsp of soda
- 1/4 teaspoon fine salt
- 1 cup of milk
- 1 cup sour cream or Greek yogurt with 2% fat
- 2 tbsp melted butter
- 1 large egg
- 1 cup roasted poblano pepper, sliced into strips
- 0.5 cups fried onions
- 0.5 cup chopped green onions
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Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 200°C (400°F). Generously spray a 9-inch square baking dish or a 9-inch cast iron skillet with cooking spray.
- In a large bowl, combine the cornflour, wheat flour, sugar, baking powder, baking soda, and salt. In a medium bowl, combine the milk, sour cream, butter, and egg. Add the milk mixture to the flour mixture and knead into a dough. Add the poblano pepper, onion, and green onions.
- Pour the batter into the prepared pan and bake until the cornbread springs back when lightly pressed in the center, 25-35 minutes. Let cool in the pan for about 15 minutes. Pull the edges away from the sides of the pan, then cut the cornbread into squares or wedges and serve warm or at room temperature.
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