Introduction

If you’re looking for a spicy, cheesy twist on classic cornbread, this Mexican Cornbread with Poblanos and Pepper Jack Cheese is the perfect choice. Packed with roasted poblano peppers and melty pepper jack cheese, this cornbread adds a kick of flavor that transforms a simple side dish into the star of your meal. The roasted poblano strips and extra pepper jack cheese topping make this cornbread irresistible, and the cilantro lime crema adds a tangy, fresh finish to balance out the spice.

Whether you’re serving it alongside chili, barbecued meats, or enjoying it on its own, this cornbread is full of southwestern flavors that will impress your family and guests. It’s moist, flavorful, and easy to make, with just enough heat to give it a delicious, spicy kick.

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Ingredients:

For the Cornbread:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon sugar (optional, adjust to taste)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter or vegetable oil
• 1 (4-ounce) can diced green chilies (optional for extra heat)
• 2 large poblano peppers, roasted, peeled, and diced (plus extra strips for topping)
• 1 1/2 cups shredded pepper jack cheese (divided)

For the Topping:

• Roasted poblano strips (reserved from roasted poblano peppers)
• 1/2 cup shredded pepper jack cheese

For the Cilantro Lime Crema:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro
• 1 clove garlic, minced
• Salt, to taste

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Preparation:

Step 1: Roast the Poblano Peppers

• Preheat your oven’s broiler to high or set your oven to 450°F (230°C).
• Place the poblano peppers on a baking sheet and roast under the broiler for 5-8 minutes, turning every couple of minutes, until the skins are blackened and blistered on all sides.
• Remove the peppers from the oven and place them in a bowl, covering them with plastic wrap or a lid to allow the skins to loosen. Let them steam for about 10 minutes.
• Once the peppers have cooled enough to handle, peel off the skins, remove the seeds, and dice the peppers. Set a few strips aside for the topping.

Step 2: Make the Cornbread Batter

• Preheat your oven to 375°F (190°C). Grease a 9-inch cast-iron skillet or baking dish.
• In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the buttermilk, eggs, and melted butter or vegetable oil until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined (avoid over-mixing).
• Fold in the diced roasted poblano peppers, 1 cup of the shredded pepper jack cheese, and the optional diced green chilies if you want extra heat.

Step 3: Bake the Cornbread

• Pour the batter into the greased skillet or baking dish, spreading it evenly.
• Sprinkle the remaining 1/2 cup of shredded pepper jack cheese evenly over the top.
• Place the reserved poblano strips on top of the cheese for a decorative, flavorful topping.
• Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

Step 4: Make the Cilantro Lime Crema

• While the cornbread is baking, prepare the cilantro lime crema. In a small bowl, combine the sour cream, mayonnaise, lime juice, minced garlic, and chopped cilantro.
• Stir until smooth and well mixed. Season with a pinch of salt, to taste.
• Chill the crema in the refrigerator until ready to serve.

Step 5: Serve

• Once the cornbread is done, remove it from the oven and let it cool slightly before serving.
• Slice the cornbread into squares or wedges and drizzle with the cilantro lime crema, or serve the crema on the side for dipping.

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Cooking Note:

• If you prefer a spicier cornbread, you can increase the amount of pepper jack cheese or add an extra poblano pepper. You can also include a pinch of cayenne pepper or a chopped jalapeño to the batter for extra heat.
• To make the cornbread lighter and fluffier, you can substitute 1/4 cup of the all-purpose flour with masa harina (corn flour) for a more authentic Mexican flavor.

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Serving Suggestions:

This Mexican Cornbread with Poblanos and Pepper Jack Cheese is a fantastic side dish for any meal with southwestern or Mexican flavors. Pair it with a hearty bowl of chili, a plate of barbecued ribs, or grilled chicken. It also works well alongside tacos, enchiladas, or fajitas.

For an extra fresh touch, serve with a side of avocado slices or a crisp salad with a light lime vinaigrette. The cilantro lime crema adds a bright, tangy finish that perfectly complements the rich, cheesy cornbread.

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Tips:

• Make-ahead option: You can roast the poblano peppers and prepare the batter in advance. Store the batter in the refrigerator for up to 24 hours and bake the cornbread when you’re ready to serve.
• Freezer-friendly: This cornbread freezes well. After baking, let the cornbread cool completely, then wrap it tightly in plastic wrap and store in a freezer bag for up to 3 months. To reheat, thaw at room temperature and warm in the oven.
• Customizable Add-ins: Feel free to add extras like corn kernels, cooked chorizo, or a blend of different cheeses like cheddar, Monterey Jack, or queso fresco for a unique twist.

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Prep Time:

• 15 minutes

Cooking Time:

• 30 minutes

Total Time:

• 45 minutes

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Nutritional Information (per serving, based on 8 servings):

• Calories: 340
• Protein: 11g
• Sodium: 660mg
• Carbohydrates: 28g
• Fat: 22g
• Fiber: 3g

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Conclusion

This Mexican Cornbread with Poblanos and Pepper Jack Cheese offers a spicy, savory twist on a beloved classic. The rich, cheesy cornbread pairs beautifully with the smoky, roasted poblano peppers, while the pepper jack adds just the right amount of heat. The roasted poblano strips and extra cheese on top not only look beautiful but also give an extra layer of flavor. And the cilantro lime crema adds a tangy, refreshing contrast that balances out the richness of the cornbread.

Whether you’re making it as a side dish for a barbecue, a potluck, or as a fun new addition to your dinner table, this Mexican cornbread is sure to become a favorite. The combination of bold flavors, creamy texture, and spicy kick will keep you coming back for more.

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