Poblano, Bacon and Cheddar Skillet Cornbread

Poblano, Bacon and Cheddar Skillet Cornbread

Pan de Elote de Cazuela con Poblanos, Tocino y Queso Cheddar
10 servings
Pati Jinich
Course: Side Dish
Cuisine: American, Mexican
Keyword: bacon, cheddar, Corn, corn bread, pati's mexican table, Poblano
Author:Pati Jinich
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Poblano, Bacon and Cheddar Skillet Cornbread recipe from Pati's Mexican Table Season 3, Episode 2 “Pati’s Texican”


  • 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.

85 comments on “Poblano, Bacon and Cheddar Skillet Cornbread

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  1. 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!

  2. 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!

  3. 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?

  4. 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

  5. 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?

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

    1. 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.

  7. 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?

  8. 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

  9. 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.

  10. 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!

  11. 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. 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.

  12. 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!

  13. 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.

  14. 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

  15. 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

  16. 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

  17. 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.

  18. 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. 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.

  19. 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 🙂

  20. 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! 🙂

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

  22. 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!

  23. 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.

  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 !!!

  25. 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?

  26. 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.

  27. 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!

  28. 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!