Poblano Stuffed Cornbread

When I’m in the mood for something quick and comforting, this Poblano Stuffed Cornbread is my go-to. It’s the kind of dish that feels like it took a lot of effort—but really, it’s ready in just 20 minutes.

The star of the show? Roasted poblano peppers that bring a rich, smoky warmth to every bite. Pair it with a crisp side salad or a bowl of soup, and you’ve got a cozy meal with minimal cleanup.

Ingredients You’ll Need

• 1 stick (1/4 cup) unsalted butter, melted, plus 2 tablespoons
• 1 cup stone ground yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 cup milk
• 1/2 cup buttermilk
• 1 egg
• 8 ounces pepper Jack cheese, shredded
• 1 cup frozen corn kernels, thawed
• 1/2 cup diced and seeded roasted poblano peppers

Not sure what makes stone-ground cornmeal special? I break it all down in this cornmeal comparison guide.

How To Make Poblano Stuffed Cornbread

1. Preheat Your Oven and Warm the Skillet: Set your oven to 400°F. While that’s heating, place your cast-iron skillet on the stovetop over medium heat.
2. Melt the Butter in the Skillet: Add 1/4 cup of butter to the skillet and let it melt down. Pour it into a mixing bowl and set it aside for later. Then give the skillet a quick wipe and pop it in the oven to preheat—it’s one of those little steps that makes a huge difference when baking cornbread in cast iron (trust me, there’s a reason behind it and I explain why here).
3. Mix Together the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
4. Whisk the Wet Ingredients Together: In another bowl, combine the milk, buttermilk, egg, and the melted butter you saved earlier. Stir until smooth.
5. Stir in the Wet Ingredients and Add the Good Stuff: Make a well in the dry ingredients, pour in the wet mixture, and stir until just combined. Fold in the cheese, corn, and poblanos. Need a quick refresher on how to roast poblanos perfectly? I cover three foolproof methods in this roasting guide.
6. Get the Skillet Ready and Pour in the Batter: Remove the skillet from the oven, add the remaining 2 tablespoons of butter, and let it sizzle. Tilt the pan to coat it evenly, then pour in the cornbread batter.
7. Bake Until Golden and Let Cool Slightly: Slide the skillet into the oven and bake until the cornbread is golden brown, about 20 minutes. Let it cool a bit before slicing and serving warm.

🥗 Serving Ideas

• This cornbread stands on its own, but it also plays really well with others. I like serving it with a zesty avocado salad or a black bean chili. And if you’re building a meal around it, I’ve got a whole list of easy pairings to check out.
• For topping, a drizzle of lime crema or a dollop of sour cream totally brings it home. Want something sweeter? Try it with a pat of honey butter—you’ll thank me later.

Recipe Tips

• Cheese swaps: While pepper Jack adds a mild kick, this cornbread is just as tasty with Monterey Jack, sharp cheddar, or even a bit of queso fresco. If you’re wondering what melts best and plays nicely with poblanos, I pulled together a quick cheese guide you might find helpful.
• Cornbread Mixture: Don’t overmix the cornbread batter after adding wet ingredients. A lumpy batter ensures a tender crumb.
• Filling Balance: Use a mix of cheeses like Oaxaca and queso fresco for creamy, tangy flavor. Avoid too much liquid in the filling to prevent a soggy cornbread.
• Assembly Tip: Don’t overfill the cornbread cups with the poblano mixture. Leave about 1/4 inch at the top for even rising.
• Serving Suggestion: Serve warm with a dollop of sour cream or a drizzle of lime crema to balance the spicy, savory flavors.

Recipe FAQs and Variations

This poblano-stuffed skillet cornbread is warm, fluffy, and just the right mix of smoky, cheesy, and satisfying. It’s one of those “didn’t expect it to be this good” recipes that sneaks into your regular rotation.

If you’re diving into more poblano-loving dishes or just want to perfect your technique, check these out next:

• How to Roast Poblano Peppers Like a Pro
• Top Cheeses That Pair Perfectly with Poblanos
• The Secret to Crispy-Skinned Cornbread in Cast Iron

Happy baking—and save yourself the corner slice. It’s the best part.

Poblano Stuffed Cornbread

Recipe by Mohamed ShiliCourse: Side DishCuisine: MexicanDifficulty: Medium

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

140

kcal

When I’m in the mood for something quick and comforting, this Poblano Stuffed Cornbread is my go-to. It’s the kind of dish that feels like it took a lot of effort—but really, it’s ready in just 20 minutes. The star of the show? Roasted poblano peppers that bring a rich, smoky warmth to every bite. Pair it with a crisp side salad or a bowl of soup, and you’ve got a cozy meal with minimal cleanup.

Ingredients

• 1 stick (1/4 cup) unsalted butter, melted, plus 2 tablespoons
  

• 1 cup stone ground yellow cornmeal
  

• 1/2 cup all-purpose flour
  

• 1 tablespoon baking powder
  

• 1 teaspoon kosher salt
  

• 1/2 teaspoon baking soda
  

• 1 cup milk
  

• 1/2 cup buttermilk
  

• 1 egg
  

• 8 ounces pepper Jack cheese, shredded
  

• 1 cup frozen corn kernels, thawed
  

• 1/2 cup diced and seeded roasted poblano peppers
  

Directions

• Preheat Your Oven and Warm the Skillet: Set your oven to 400°F. Meanwhile, heat a 12-inch cast-iron skillet over medium heat on your stovetop.
  
• Melt the Butter in the Skillet: Add 1/4 cup of butter to the skillet and let it melt. Save that golden butter for later, then carefully wipe the skillet clean and place it in the oven to get nice and hot.
  
• Mix Together the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
  
• Whisk the Wet Ingredients Together: In another bowl, combine the milk, buttermilk, egg, and the melted butter you saved earlier. Stir until smooth.
  
• Stir in the Wet Ingredients and Add the Good Stuff: Make a well in the dry ingredients, pour in the wet mixture, and stir until just combined. Fold in the cheese, corn, and poblanos.
  
• Get the Skillet Ready and Pour in the Batter: Remove the skillet from the oven, add the remaining 2 tablespoons of butter, and let it sizzle. Tilt the pan to coat it evenly, then pour in the cornbread batter.
  
• Bake Until Golden and Let Cool Slightly: Slide the skillet into the oven and bake until the cornbread is golden brown, about 20 minutes. Let it cool a bit before slicing and serving warm.