Mexican-Style Cornbread with Poblano Chile Garnish

[kirra]

Mexican-Style Cornbread with Poblano Chile Garnish

Ingredients:

Cornbread:
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
1/2 teaspoon black pepper
1 teaspoon salt
1 cup pancake mix
1/2 to 1 cup of milk (enough to blend mixture)

Poblano Garnish:
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

Preparation:

Pre-heat the oven to 350 F. Butter and flour a loaf pan.

Cornbread:
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:
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 “sweatâ€