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Alejandra

Alejandra Cota

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CORN BREAD WITH POBLANO PEPPER

50 mins
40 mins
Low
4.666667
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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 portions
  • 1 cup wheat flour
  • 1 cup cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/2 cups butter, melted
  • 1/2 cups whole kernel corn, White
  • 1/2 cups whole kernel corn, yellow
  • 1 tablespoon corn oil, for the rajas
  • 1 onion, for the rajas
  • 8 poblano peppers, roasted, deveined and cut into slices
  • 1 cup whole kernel corn, white, for the rajas
  • 1 pinch salt, for the rajas
  • 1 cup thick cream, for the rajas
  • 1 cup manchego cheese, grated, for the rajas
  • to taste 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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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