Poblano Cheese Corn Bread |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Extra easy! Poblano pepper makes this corn bread extra good! Ingredients:
1-3/4 cups self-rising cornmeal |
1 cup all-purpose flour |
1/4 sugar |
1 cup shredded cheese (your choice, sharp cheddar is good!) |
1/4 cup seeded, chopped poblano pepper |
1-1/2 cups milk |
3/4 cup unsalted butter, melted (1-1/2 sticks) |
2 large eggs, slightly beaten |
may add 1/2 cup of cooked crumbled bacon if desired |
Directions:
1. Combine first 5 ingredients in a large bowl
2. Make well in center
3. In another bowl, combine milk, butter, eggs
4. Add the liquid ingredients to the dry ingredients
5. Stir only until moistened
6. Spoon into a hot greased black iron skillet (I use a 10 inch skillet)
7. Bake at 400 degrees for about 20 minutes or until browned
8. MAKE BE BAKED IN ANOTHER PAN OR MADE INTO MUFFINS
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