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Alejandra

Alejandra Cota

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CORN BREAD WITH POBLANO PEPPER

50 min
40 min
Easy
4.67
|
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Prepare this original recipe of sliced poblano pepper with Manchego cheese served in a soft and warm corn bread, this recipe is also delicious and very popular because it combines 2 traditional Mexican preparations in one. Ideal for a great celebration and for sharing it with all your guests.
Learn more about Alejandra Cota

Ingredients

14 servings
  • 1 Cup of wheat flour
  • 1 Cup of cornmeal
  • 1 teaspoonful of baking powder
  • 1 teaspoonful of Salt
  • 1 piece of egg
  • 1 Cup of milk
  • 1/2 Cup of Butter melted
  • 1/2 Cup of whole kernel corn White
  • 1/2 Cup of whole kernel corn yellow
  • 1 tablespoon of corn oil for the rajas
  • 1 piece of onion for the rajas
  • 8 pieces of poblano pepper roasted, deveined and cut into slices
  • 1 Cup of whole kernel corn white, for the rajas
  • 1 pinch of Salt for the rajas
  • 1 Cup of thick cream for the rajas
  • 1 Cup of Manchego cheese grated, for the rajas
  • to taste of Manchego cheese to grill

    Preparation

    Preheat the oven to 180°C (350 °F).
    In a bowl, mix the wheat flour, corn flour, baking powder, egg, salt, milk and the melted butter. Add the yellow corn and the white corn to the mix.
    Pour the mixture into a mold previously greased and lined. Bake for 20 minutes.
    Place a frying pan over a medium heat and add the oil. Once the oil is hot add the onions. Fry them stirring frequently without browning them. Add the poblano peppers and the white corn. Season to taste. Add crema and the manchego cheese.
    Sift the poblano mixture to the previously cooked bread. Add manchego cheese and let it melt for 10 minutes in the oven.
    Serve warm and enjoy.

    PRESENTATION

    Serve corn bread sliced ​​with poblano slices on top.

    TIPS

    You can use yellow corn and white corn kernels to make the bread look more colorfull.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    344
    kcal
    17%
    Carbohydrates
    34.3
    g
    11%
    Proteins
    8.3
    g
    17%
    Lipids
    20.3
    g
    31%
    Fiber
    3.9
    g
    7.8%
    Sugar
    2.1
    g
    2.4%
    Cholesterol
    56.4
    mg
    19%
    Esha
    Rate this tip
    Ratings (3)
    Adina Gonzalez
    15/06/2019 12:51:09
    Yo lo llamaría tamal de cazuela por la consistencia y sabor de la masa.
    Dinora Lopez Yepiz
    30/01/2019 21:46:40
    Escribe un comentario...
    Gema Garduño
    20/01/2019 18:51:43
    Se ve deliciosa

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