Poblano, Bacon and Cheddar Skillet Cornbread

Name: Poblano, Bacon and Cheddar Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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)

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

Recipe Yield

10 servings

Cooking time

45 minutes

Rate this recipe

4.63 from 8 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

130comments inPoblano, Bacon and Cheddar Skillet Cornbread

Theresa T.

Mar 17

This was crazy good! I’m making this for our church monthly birthday party. Ty, Pati!!

1. Pati Jinich
  
  Mar 18
  
  My pleasure Theresa, hope everyone will enjoy it!
  
JAnn

Feb 04

This recipe is a show stopper and a meal in itself. Love it as did my family. Thank you!!

1. Pati Jinich
  
  Feb 08
  
  OMG this made my day! Thanks so much you guys!
  
Lee

Dec 18

Can this cornbread be frozen or the recipe cut in half? There are only 2 of us.

1. Pati Jinich
  
  Dec 20
  
  Yes to both Lee, enjoy!
  
Shane Dallolio

Jul 29

Super delicious. Not overly complicated recipe, which I love, even my wife likes it

1. Pati Jinich
  
  Aug 20
  
  So glad you guys liked this recipe!
  
Susan

Feb 22

More prep time then I realized but so worth it. This was moist and delicious. Thank you Patti.

1. Pati Jinich
  
  Mar 08
  
  So glad you enjoyed it Susan 😉
  
Nic Narayanan h

Nov 25

I have been dreaming of making a cornbread in a skillet. This is the one, it looks already mouthwatering, as all your recipes are. Keep up your TV shows. Thank you

1. Pati Jinich
  
  Jan 01
  
  My pleasure Nic, so happy you liked it!
  
Jens & Suzie in Austin, Tx.

Nov 20

Holy Moly..This is a beast of a corn bread!.. Smells delicious and should be ready in a few minutes.. Can’t wait to nosh on it with your Tex-Mex Chili. Only note would be, I used my large Lodge skillet, which was 10.5 inches wide.. the batter fit, but just. Next time I’ll use my 12inch Lodge.. What did you use Pati just curious..

1. Pati Jinich
  
  Jan 01
  
  Yay, glad you enjoyed these recipes. Normally I use my 12 inches cast iron pan 🙂
  
Beth

Nov 18

Can’t wait to try this with your chili recipe!

1. Pati Jinich
  
  Dec 11
  
  Yay, great combo!
  
Dennis McInish

Nov 16

I was able to make Skillet Cornbread today. I made a few modifications with ingredients. Mainly because I didn’t have pablano peppers or enough sharp cheddar cheese. I have all kinds of hotter peppers. So, jalapenos and Serrano peppers used. Pepper jack for cheese. All came out very good. I could forward picture. Thank You Patti!

1. Pati Jinich
  
  Dec 11
  
  Sounds yummy! Great job Dennis 🙂
  
Dennis

Nov 16

WOW. Just made this to go with Texas Chile. The flavors are amazing. Thank you

1. Pati Jinich
  
  Dec 11
  
  My pleasure!
  
Maria Bixby

Nov 16

Pati, are you using a 10 or 12 inch skillet?

1. Pati Jinich
  
  Dec 11
  
  12″, check this one out…https://www.potsandpans.com/products/seasoned-12-inch-cast-iron-skillet
  
Rick Hazard

Nov 15

I made your Corn Torte today for a potluck and everyone loved it……cant wait to make this cornbread recipe

1. Pati Jinich
  
  Dec 11
  
  Happy to hear, gracias Rick!
  
Craig Brumfield

Nov 05

I made this corn bread to take to our friend’s house for dinner and game night, and it was really delicious even though I accidentally left out the cheese (oops)… I only baked a small “loaf”, so will add the cheese and bake the rest tomorrow and decide which we like best. As always, I’m grateful you share these simple recipes with us Pati look forward to trying some of the new ones from Nuevo Leon 🙂

1. Pati Jinich
  
  Nov 09
  
  So happy you liked Craig, I am pretty sure you are going to like it better with cheese 🙂
  
Ginny

Dec 16

I’ve always made my southern cornbread from scratch for years. I saw this on your show and now I can’t even remember how to make the other cornbread. THIS is my go to cornbread. Everyone loves it. Thank you Pati.

1. Pati Jinich
  
  Dec 26
  
  Wow, thank you Ginny, so happy you like it 🙂
  
Anonymous

Jun 30

The cornbread looked so good on TV. Cannot wait to make it at home!!! Thank you.

1. Pati Jinich
  
  Jul 04
  
  Hope you will enjoy it 😉
  
Bryan

Jun 09

My wife and I watch your shows all the time. You made this cornbread look soooo good! It was delicious! Had to freeze some, so how long can I keep in freezer?

1. Pati Jinich
  
  Jun 09
  
  So glad you guys enjoyed the cornbread Bryan, yay! I wouldn’t keep it in the freezer longer than a month 🙂
  
DS

May 30

Can’t wait to try this! It is going on the oven in a few minutes. I hope it’s ok that I divided it into 2 healthy batches. Thoughts?

1. Pati Jinich
  
  Jun 05
  
  Should be perfect, let me know how did you like it?
  
Cal.

Mar 20

Love your show!

1. Pati Jinich
  
  Mar 20
  
  Thanks so much 😉
  
Louise

Feb 23

Watched you make this on tv and it looks delicious. I am going to try it

1. Pati Jinich
  
  Mar 07
  
  Awesome Louise, let me know how you like it 😉
  
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 😉
  
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!
  
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!
  
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!
  
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!
  
Angie Solis

May 05

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

1. Pati Jinich
  
  May 11
  
  Hope you liked it Angie 😉
  
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.
  
Anonymous

Jan 28

❤️THX FOR BEST, GREAT RECIPES!🌹GRACIAS💗

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.
  
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!
  
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.
  
Kevin

Feb 03

Yummy

1. Pati
  
  Feb 03
  
  🙂
  
Kenneth Driggers

Feb 02

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

1. Pati
  
  Feb 03
  
  Thank you Kenneth!
  
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.
  
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?

1. Pati
  
  Jan 07
  
  Oh here you go, Pam: http://patijinich.com/pati_2020/recipe/tex-mex-chili/ Enjoy!
  
Carmen

Nov 19

It is delicious 😁

1. Pati
  
  Nov 19
  
  Thank you Carmen!
  
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.
  
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!
  
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!
  
Criselda Chavez

Jan 02

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

1. Pati
  
  Jan 02
  
  Yay!
  
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!
  
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.
  
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!
  
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 :).
  
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.
  
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
    
Josi

Oct 21

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

1. Clementine
  
  Jul 28
  
  Buttermilk gives tang and a softer texture Add a bit of baking soda and use less baking powder. Sorry I don’t have amounts at hand, but you could compare to another recipe.
  
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.
  
Danny Bodenstein

Mar 11

love your cornbread. Reminds me of home in El paso

1. Pati
  
  Mar 13
  
  Super!
  
Ladywell

Nov 07

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

1. Pati
  
  Nov 16
  
  Yay!!! Thank you!
  
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!
  
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_2020/2009/04/preparing_poblano_peppers/
  
  I hope you try the cornbread…let me know what you think!!
  
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.
  
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.
  
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 🙂
  
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!!
  
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!
  
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!
  
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!
  
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 🙁
  
Tony Muckleroy

Apr 09

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

1. Pati
  
  Apr 09
  
  yey!
  
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?

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!
  
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.

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!!
  
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!
  
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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