Baked Poblano Cornbread

Baked Poblano Cornbread is a delightful fusion of sweet and savory flavors, featuring the smoky heat of poblano peppers blended into a moist cornbread. This Halal dish is perfect as a side or a light meal, bringing a taste of Mexico to your table.

Ingredients

• Cornmeal - 100 grams
• All-purpose flour - 50 grams
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Sugar - 1 tablespoon
• Milk - 120 ml
• Egg - 1 large
• Butter - 30 grams, melted
• Poblano peppers - 2 medium, roasted and diced
• Cheddar cheese - 50 grams, grated

Steps

1. Preheat your oven to 200°C (400°F).
2. Roast the poblano peppers over an open flame or under a broiler until charred, then place them in a bowl and cover with plastic wrap to steam for 10 minutes.
3. Once cooled, peel off the skins, remove the seeds, and dice the peppers.
4. In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, salt, and sugar.
5. In another bowl, whisk together milk, egg, and melted butter.
6. Pour the wet ingredients into the dry ingredients, mixing until just combined.
7. Fold in the diced poblano peppers and grated cheddar cheese until evenly distributed.
8. Grease a small baking dish (about 20 cm x 20 cm) and pour the batter into it.
9. Bake in the preheated oven for 25-30 minutes, or until the top is golden and a toothpick inserted comes out clean.
10. Let it cool for a few minutes before slicing and serve warm.

Nutrition

• Calories: 280
• Protein: 8 g
• Carbs: 38 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 380 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Water: 0.12 L

Health Benefits

• Poblano peppers are rich in vitamins A and C, boosting immune health.
• Cornmeal provides a good source of fiber, supporting digestive health.

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