- 4 ears of corn with kernels taken off the corn cob (preferably white corn but sweet corn is fine) or 3 cups of frozen corn
- 4 eggs
- 2 cup shredded Chihuahua or mild white cheddar cheese
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 cup pancake mix
- ½ to 1 cup of milk (enough to blend mixture)
Poblano Garnish Ingredients:
- 5 poblano chiles
- 1 white onion thinly sliced in half moons
- 1 tablespoon cooking oil
- 2 cups of Mexican Crema or Crème Fresh or whipping cream
- 1 teaspoon of powdered chicken bouillon (Knorr brand preferred)
- Salt taste
Pre-heat the oven to 350 F. Butter and flour a loaf pan. Place first set of ingredients in a blender or food processor and mix until smooth. Place the mixture in the loaf pan and place into the oven for 45 to 50 minutes or until inserted toothpick comes out clean.
Poblano Garnish Preparation:
While the cornbread is baking, let’s prepare de Poblano chile garnish. Over a gas flame place 1 or 2 Poblano chiles and roast the skin evenly. Make sure you blister the chile evenly and do not charcoal it. On the other hand, if you do not roast it enough, it will be difficult to peel.
As you blister the chiles evenly, place them in a paper or plastic bag to “sweat” for 20 minutes. Make sure every time that you add a chile into the bag you close it. Take the chiles out of the bag one-by-one and using your fingers or a paring knife scrape off the Poblano chile skins. Do not rinse with water because you will remove the smoky flavor. After all the chiles are peeled, open them flat and take all the seeds out. Cut into long thin strips.
In a large skillet, heat one tablespoon of cooking oil, add the onion and allow to caramelize. Add some salt while it caramelizes then add Poblano strips (known as “rajas” in Spanish). Add the cream, chicken bouillon and salt to taste. Cook for 5 to 10 minutes. Let it cool for 10 minutes. Slice the cornbread and serve with the Poblano chile garnish on the slice.