Poblano, Bacon and Cheddar Skillet Cornbread

Poblano, Bacon and Cheddar Skillet Cornbread

Pan de Elote de Cazuela con Poblanos, Tocino y Queso Cheddar

Recipe Yield

10 servings

Cooking time

45 minutes

Rate this recipe

4.58 from 7 votes

Ingredients

  • 3 poblano chiles charred, sweated, peeled, seeded and diced
  • 6 to 8 slices center cut bacon
  • 1/2 cup yellow cornmeal
  • 1 1/4 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher or coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 4 eggs well beaten
  • 2 cups grated cheddar cheese
  • 2 cups corn kernels preferably fresh, or thawed from frozen

To Prepare

  • Preheat the oven to 375°F.
  • In a large cast-iron pan, over medium-high heat, add the bacon. Cook until crispy, about 3 minutes per side. Remove the bacon from the pan and turn off the heat.
  • In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pepper. In a small bowl, combine the milk, cream and eggs. Whisk the wet ingredients into the dry. Add the cheddar cheese, corn and poblano chiles. Crumble the bacon and toss it in. Pour in most of the bacon fat from the cast-iron pan into the batter, leaving about 1 tablespoon in the pan. Mix well.
  • Place the cast-iron pan with the remaining bacon drippings again over medium heat, pour the batter into the pan. Transfer to the oven and bake for 30 minutes or until golden brown. Cut into wedges and serve.

Comments

95comments inPoblano, Bacon and Cheddar Skillet Cornbread

  1. BACarter

    Feb 11

    I don’t have a “large” iron skillet. Can I cook it in a 13×9″ pan instead? Or would a square pan be better?

    1. Pati Jinich

      Feb 15

      Absolutely! Go ahead and use your 13×9, it should work perfect 😉

  2. Sunshinelover

    Feb 11

    My favorite corn bread!!! I do however use chopped green Anaheim peppers instead of Poblano. Personally, THIS is cornbread, not the sweet desert type (cringe ew) that a lot of people like. Love cast iron Real Cornbread🤗

    1. Pati Jinich

      Feb 15

      So glad you liked this recipe! I love Anaheims as well, good job!

  3. Carrie

    Feb 10

    Hello from Puerto Vallarta. Can I substitute precooked polenta meal for yellow cornmeal in this recipe? And if I can not find cheddar cheese, is there a Mexican cheese that would work?…maybe Chihuahua cheese?

    1. Pati Jinich

      Feb 15

      Yes and yes Carrie 😉 Chihuahua would be a yummy sub for this recipe, good luck!

  4. Larry

    Jul 17

    This monster cornbread just came out of my oven and my house smells heavenly! Can’t wait to try it and brag about it! Great show Pati and thank sincerely for all that you share about real Mexican cooking.
    Happy in Houston TX!

    1. Pati Jinich

      Jul 19

      Awesome Larry, I feel like I can smell it now 😉 Thanks to you for following!

  5. AJalayer

    Jun 06

    I haven’t even made this yet and all I can say is OMG!! I have to invite company to be sure I don’t eat it all myself!

    1. Pati Jinich

      Jun 07

      🙂 🙂 I know, it is that GOOD!

  6. Angie Solis

    May 05

    Came out beautiful. Can’t wait to taste it.

    1. Pati Jinich

      May 11

      Hope you liked it Angie 😉

  7. John Glade

    Feb 02

    I just took this recipe out of the oven and it looks like a success! Thanks Pati, from Hollywood, FL.

    1. Pati Jinich

      Feb 04

      I am sure it was, Poblanos always do the trick! Thanks for giving this recipe a try John.

  8. Anonymous

    Jan 28

    ❤️THX FOR BEST, GREAT RECIPES!🌹GRACIAS💗

  9. Sapna

    Dec 14

    Hi Pati, I am from India I love your recipes, I made your corn bread yesterday and it was soo yummy minus the bacon but added one fourth cup of olive oil, can I pre grind the raw corn coarsely before adding it to the batter next time?

    1. Pati Jinich

      Dec 14

      Thank you for tuning in from India, Sapna! And yes you can.

  10. Tom McMaster

    Oct 15

    just made this, totally amazing. couple things I did different

    I used roasted corn from traders joe’s, so much better

    the bacon. at the store I was shopping for bacon and saw they had thick cut, brown sugar infused bacon. thought heck we have brown sugar in the recipe so why not?

    cannot stop eating it

    1. Pati Jinich

      Oct 15

      Yum…brown-sugar bacon!

  11. Kathy

    May 09

    Excellent recipes as always. I love your show. Every time you travel in Mexico and then cook something connected with your travels, I am in heaven!
    The cornbread recipe looks so good. Is it possible to substitute sour cream for the Mexican crema?

    1. Pati Jinich

      May 24

      Thank you, Kathy! Give it a try, and let me know how it goes.

  12. Kevin

    Feb 03

    Yummy

    1. Pati

      Feb 03

      🙂

  13. Kenneth Driggers

    Feb 02

    We love you Pati…….. hey you did it .a Chili recipe…wooooooohoooooooooo

    1. Pati

      Feb 03

      Thank you Kenneth!

  14. Rosemary Aceves

    Jan 08

    Patti when I cut into the corn bread it was still wet inside is this normal was very Crispy brown on the outside

    1. Pati

      Jan 11

      It might have needed a minute or two more, Rosemary. And if it is browning on top, lightly cover with aluminum foil and continue baking for a few more minutes.

  15. Pam Addoms

    Jan 05

    Hi! I caught the lasr half of the show that was on Create TV in which you made this. Right before you made a srew or chile but I missed that. I really want to make it to go with this. The episode was in Season 3. Can you please give me a link to the stew?

  16. Carmen

    Nov 19

    It is delicious 😁

    1. Pati

      Nov 19

      Thank you Carmen!

  17. Jody

    Oct 13

    Hi my name is Jody I live in Oregon I have watched you all day today OPB I fell in love with the way you made your corn bread I’m really excited to try to make this I’m sure it will be amazing hit thanks for sharing

    1. Pati

      Oct 14

      Thank you for watching on OPB, Jody! And enjoy the cornbread.

  18. John Kling

    Aug 23

    I made this recipe for a Church Chili night, there were no leftovers. I LOVE the crunch the bacon grease gives the bread. Great recipe and will be used for the annual Chili Night.

    1. Pati

      Aug 24

      I’m so happy it was a hit, John!

  19. Jim Dial

    Jan 14

    Made this with hatch green chilies instead of poblanos because I have some that I had roasted in the freezer. Yummmmmm! Firm but moist and absolutely delicious! Thanks for the recipe!

    1. Pati

      Jan 15

      So glad you liked it Jim!

  20. Criselda Chavez

    Jan 02

    I’ve made this, and it came out delicious. My husband love this cornbread!

    1. Pati

      Jan 02

      Yay!

  21. Jan Blood

    Nov 18

    Would like to make the corn bread “gluten free ” what do you suggest to use to relpace the flour ?

    1. Pati

      Nov 19

      Go for rice flour!

  22. DrJimM

    Nov 17

    I made this yesterday and it’s definitely a “keeper.” I can certainly see how it is Alan’s favorite. It’s a bit of work for 1 person. Took all morning. At least you have one boy to grill, peel, and diced the poblanos, another to measure out the dry ingredientys, and another to assemble the wet ingredients. All Pati has to do is “supervise.” Ha! I used my stand mixer with a paddle attachment to mix it all together. Ummmmm! NOTE: I started to use my Mom’s 10 inch 100+ year old cast iron skilled, but reconsidered and used a 12 inch. Good thing. It filled the 12 incher to the brim and would have overflowed the 10.

    1. Pati

      Nov 20

      I’m so glad it’s a keeper! That’s awesome that you have your mom’s heirloom cast iron skillet…a some of my cooking equipment has been passed down through the generations as well.

  23. Farrah Othman

    Nov 09

    Hi Pati,

    I love your show! It expands my taste of flavours. Made the corn bread yesterday. It’s official! Will use this recipe from now on. Its so good,although I didn’t have all the ingredients. Thanks!

    1. Pati

      Nov 10

      Super!

  24. Gerry Twillie

    Nov 03

    Hi Pati, l love watching your show. Just made this cornbread. I called it a fancy cornbread . Very good, ate it with chili I made.

    1. Pati

      Nov 03

      Oh I like that….fancy cornbread :).

  25. Gerry Twillie

    Nov 02

    Pati I am a southern black american woman. Watch your show just had to try it out. Looked so good. Guess what, I love it. Ate it with the chili

    1. Pati

      Nov 03

      Yay!!! I’m so glad you loved the cornbread, Gerry.

  26. Heather Wallace

    Oct 31

    Any idea how many calories per piece? I’m trying to put this indulgence into my Fitbit calculator to admit my delicious sin and I’m not sure where to start 🙂 lol

    1. Pati

      Oct 31

      Sorry…I don’t track the nutritional information.

      1. Diana

        Sep 28

        We are Mexican. We don’t count calories lol

  27. Josi

    Oct 21

    All I have is buttermilk …. I really love your cooking Patti !

  28. Maria Herrera

    May 22

    Pati’ I love that show I tried to watch it many times I can so I’m going to try to make the poblano cornbread and I let you know how it came out thank you so much you are terrific with your recipes

    1. Pati

      May 25

      Thank you Maria! I hope you enjoy the cornbread.

  29. Danny Bodenstein

    Mar 11

    love your cornbread. Reminds me of home in El paso

    1. Pati

      Mar 13

      Super!

  30. Ladywell

    Nov 07

    I also think this cornbread is delicious. I love Pati’s show!

    1. Pati

      Nov 16

      Yay!!! Thank you!

  31. junglepitts

    Aug 22

    This cornbread is SO GOOD! My husband loved to eat cold straight out of the fridge. Thanks for the recipe!

    1. Pati

      Aug 24

      I’m thrilled you guys like it!

  32. Gladys

    Jan 24

    I am new to mexican cooking and I don’t know what you mean by 3 poblano chiles, “charred”, “sweated”, peeled, seeded and diced.

    I want so much to try making this cornbread for my family.

    Thank you.

    1. Pati

      Jan 28

      Hola Gladys, My complete method for prepping the poblanos is here: http://patijinich.com/pati_2020/pati_2020/2009/04/preparing_poblano_peppers/

      I hope you try the cornbread…let me know what you think!!

  33. Denise Lynn

    Aug 09

    oh and forgot to ask how much fat goes in this recipe as not all bacon is created equal ~~just so one does not add to much fat ~~ thanks

    1. Pati

      Aug 11

      Hi Denise, I like to use thick cut bacon and I pour in just about all the fat; I leave about 1 tablespoon of fat in cast iron pan.

  34. Denise Lynn

    Aug 09

    what size cast iron pan or heavy pan would one use for this ~~you just say large ~~ enjoy your show very much and always catch you on the today show 🙂

    1. Pati

      Aug 11

      Hola Denise, Thank you for watching! I use a 10″ cast iron pan when I make the cornbread.

  35. Suzanne Parsons Hails

    Jul 26

    I can’t wait to make this cornbread recipe! I’m a native born Texan from the Houston area who now lives in Canada. Oh how I miss my Mexican and Tex-Mex food!! I never miss your program and am introducing my Canadian husband to lots of your cooking 😉 Thank you so much for bringing some south of the border to north of the border! 🙂

    1. Pati

      Jul 26

      Will do!!! Thanks for trying out the recipes 🙂

  36. William Talley

    Jul 05

    I just made this yesterday for our neighborhood Independence Day block party – it’s awesome. Great show, excellent food. Thank you Pati!

    1. Pati

      Jul 07

      Yay! Thank you!!

  37. Suzanne and Brian

    Jun 27

    Being cornbread fans, we just had to try this! It was awesome. Loved the gooeyness of the cheese and the crunch of the corn and thoroughly enjoyed the aromas. Thanks Pati!

    1. Pati

      Jun 29

      My pleasure!

  38. Janet LaDeaux

    Jun 24

    Hello Pati,
    Love your show, love Mexican food. Your cooking gives me new ideas and guidelines. You look like you have fun cooking and enjoy cooking with your family which makes the show so interesting and entertaining. Will be making the Tex Mex Chilil and cornbread today.

    1. Pati

      Jun 24

      Thank you!

  39. Bobbie Siordio

    May 24

    Hi Pati, I just started watching Your show, since I got “Century Link” & the CREATE channel.. I think You are the most charming & original Chef on TV !!!{Giada is also a favorite} I love watching You & Your “Accent ” is so charming & pleasant to listen to !! I am from San Antonio, so I love Mexican Food also !! Your recipes are very different & exciting…can’t wait to make the Cornbread !!!Will be watching each show !!! PS…Your Sons are very handsome & the little one is too cute !!!

    1. Pati

      May 26

      Thank you so much for writing, Bobbie!

  40. rich h.

    Apr 24

    i will try this for shur sounds yummy 🙂

    1. Tony Muckleroy

      Apr 25

      Well we’re hosting a baby shower at our house this weekend otherwise I’d be begging for this to be made 🙁

  41. Tony Muckleroy

    Apr 09

    I gots to have me some of that cornbread. Printing recipe!

    1. Pati

      Apr 09

      yey!

  42. Sarah Jane

    Apr 06

    Hi Pati,
    I don’t have a cast iron skillet but do have an enameled pot like your red one. Should I use that pot or a classic glass baking dish?

  43. Carina

    Feb 03

    I absolutely can not wait to try this recipe out!!

    1. Pati

      Feb 03

      Thank you!! I hope you do try it!

  44. Ray

    Jan 27

    Hi Pati,
    Thanks for the info. I made two skillets of this on Saturday and that’s when I added the corn.
    One skillet went with me to a party on Saturday night and disappeared quickly. The other stayed at home and it’s almost gone too.
    Absolutely delicious!!!
    Thanks again for the recipe.

  45. Sofia

    Jan 26

    SCRUMPTIOUS!! Pati, you are a genius and I love that you “visit” my home every weekend 😀 I baked your version of cornbread yesterday after watching your show on PBS and it was delicious – can’t wait to take a few samples to work on Monday to share! Gracias por compartir con todos nosotros su talento!

    1. Pati

      Jan 29

      Hi Sofia, So happy you tried the cornbread & thank you for sharing it with your coworkers! Hope everyone enjoyed!!

  46. Ray

    Jan 25

    The recipe looks wonderful, but it doesn’t say when to add the corn kernels…

    1. Pati

      Jan 26

      Goes in at same time you add the cheese, Ray. Thanks for the heads up!

  47. Monica

    Jan 18

    I just made this for lunch today. It was delicious! My husband and I are
    vegetarians so I substituted the bacon drippings with a 1/4 cup of good olive oil and it needed 45 minutes in my oven. It came out great! So moist and flavorful! I served it with veggie chili. This is my new favorite cornbread. Thank you Pati!

    1. Pati

      Jan 20

      What a great idea! So glad you liked it and adapted it!

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