Corn Bread with Poblanos & Sour Cream - Kraft Recipes Top
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Corn Bread with Poblanos & Sour Cream

Prep Time
Total Time

Makes 12 servings.

Classic corn bread gets a major flavor boost when it's topped with sautéed onions and poblano chiles blended with sour cream.

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What You Need

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Make It

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  • Preheat oven to 350ºF. Prepare corn bread mix as directed on package. Stir in 1/2 cup of the corn and the cheese. Pour into lightly greased 8-inch square baking pan. Bake 20 min.
  • Meanwhile, heat oil in large skillet on medium heat. Add onions; cook 4 to 5 min. or until softened. Stir in poblano chiles and remaining corn. Cook 5 min. or until heated through. Stir in sour cream, water and salt; cook 3 min. or until heated through.
  • Cut corn bread into 12 equal squares; top evenly with poblano mixture. Serve immediately.

Special Equipment Needed


No time to roast poblanos? Seed and thinly slice poblanos; add to skillet with onions. Cook until softened. Continue as directed.


Prepare as directed, using KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese.


  • Makes 12 servings.

Nutritional Information

Serving Size Makes 12 servings.
Calories 170
Total fat 8g
Saturated fat 3.5g
Cholesterol 30mg
Sodium 320mg
Carbohydrate 20g
Dietary fiber 1g
Sugars 6g
Protein 4g
% Daily Value
Vitamin A 6 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from That was by far the best cornbread I have ever made! That was by far the best cornbread I have ever made! It was so easy too. I will be making this again!
Date published: 2010-04-02
Rated 5 out of 5 by from OMG good, good, mmm. OMG good, good, mmm.
Date published: 2009-08-27
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