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Spicy Poblano Cornbread

Soft, buttery cornbread baked in sheet pans with diced poblanos for a mild kick—perfect with chili, BBQ, and soups.
24 servings
Prep Time:
15 minutes
Level:
Beginner

This Spicy Poblano Cornbread is buttery, fluffy, and has just enough heat to keep things interesting. Diced poblanos add a mild smoky flavor that pairs perfectly with chili, barbecue, soups, and stews. Bake it in sheet pans for an easy crowd-friendly side dish.

Ingredients

4 large eggs


¾ cup butter (1½ sticks), melted


4 cups milk


1 teaspoon baking soda


4 teaspoons baking powder


1 tablespoon salt


4 cups cornmeal


2 cups all-purpose flour


3 tablespoons buttermilk powder


½–1 cup honey (to taste)


1 cup poblano peppers, diced


Olive oil (for greasing pans)

Instructions

  1. Preheat oven to 375°F (190°C). Grease two 9x13-inch pans with olive oil.

  2. In a large bowl, whisk eggs, melted butter, and milk until combined.

  3. In a second bowl, whisk baking soda, baking powder, salt, cornmeal, flour, and buttermilk powder.

  4. Add dry ingredients to wet ingredients and stir just until combined. Stir in honey (start with ½ cup, then add more if you want it sweeter).

  5. Stir diced poblanos into the batter.

  6. Divide batter evenly between the prepared pans.

  7. Bake 25–30 minutes, until golden and a toothpick inserted in the center comes out clean.

  8. Cool 5–10 minutes, slice, and serve warm.

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