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Breads

Corn Bread with Poblanos & Sour Cream

Corn Bread with Poblanos & Sour Cream recipe
photo by:kraft
Classic corn bread gets a major flavor boost when it's topped with sautéed onions and poblano chiles blended with sour cream.
time
prep:
10 min
total:
30 min
servings
total:
12 servings
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What You Need

1
pkg.  (8.5 oz.) corn muffin mix
1
can   (11 oz.) whole kernel corn, drained, divided
1/2
cup  KRAFT Shredded Cheddar Cheese
2
Tbsp.  oil
1/2
cup  sliced onions
4
 roasted poblano chiles, peeled, seeded and thinly sliced
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/4
cup  water
1/4
tsp.  salt

Make It

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.

Kraft Kitchens Tips

Shortcut
No time to roast poblanos? Seed and thinly slice poblanos; add to skillet with onions. Cook until softened. Continue as directed.
Substitute
Prepare as directed, using KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese.
K:54773v0E:109809
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