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Corn Bread with Poblanos & Sour Cream
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Corn Bread with Poblanos & Sour Cream

30 Min(s)
10 Min(s) Prep
20 Min(s) Cook
Classic corn bread gets a major flavor boost when it's topped with sautéed onions and poblano chiles blended with sour cream.
What You Need
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12 servings
Original recipe yields 12 servings
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
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Let's Make It
1
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.
2
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.
3
Cut corn bread into 12 equal squares; top evenly with poblano mixture. Serve immediately.
Kitchen Tips
Tip 1
Shortcut
No time to roast poblanos? Seed and thinly slice poblanos; add to skillet with onions. Cook until softened. Continue as directed.
Tip 2
Substitute
Prepare as directed, using KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 320mg
14%
Total Carbohydrates 20g
7%
Dietary Fibers 1g
4%
Sugars 6g
12%
Protein 4g
8%
Vitamin A
6%
Vitamin C
10%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 12 servings.
* 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.
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