Poblano Spoonbread

Name: Poblano Spoonbread
Ingredients: 2 whole Poblano Peppers, Chopped Fine; 1 whole Large Onion, Chopped Fine; 1 stick Butter; 4 whole Eggs; 2 boxes (8.5 Oz. Box) Jiffy Cornbread Mix; 1 package (10 Oz.) Frozen Corn Small; 2 cans (15 Oz. Can) Creamed Corn; 16 ounces, weight Sour Cream; 2 Tablespoons Sugar; 1 teaspoon Cayenne Pepper; 1 teaspoon Salt

11 ingredients

3 steps

Ingredients

2 whole Poblano Peppers, Chopped Fine
1 whole Large Onion, Chopped Fine
1 stick Butter
4 whole Eggs
2 boxes (8.5 Oz. Box) Jiffy Cornbread Mix
1 package (10 Oz.) Frozen Corn Small
2 cans (15 Oz. Can) Creamed Corn
16 ounces, weight Sour Cream
2 Tablespoons Sugar
1 teaspoon Cayenne Pepper
1 teaspoon Salt

Directions

1

Melt butter in a frying pan. Add poblano peppers and onions and saute until softened, about 10 minutes, or until onions are translucent.
2

In a separate bowl, mix together the remaining ingredients. When peppers and onions are done, add them to the batter.
3

Spoon into a sprayed 9 x 13 pan and bake in a 350°F oven for 25 to 30 minutes. Center will still be gooey but not wet.