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Pati Jinich
Poblano, Bacon and Cheddar Skillet Cornbread
Poblano, Bacon and Cheddar Skillet Cornbread recipe from Pati's Mexican Table Season 3, Episode 2 “Pati’s Texican”
9
377
116
45 min
TOTAL TIME
445
CALORIES
$1.27
PER SERVING
Ingredients
14 INGREDIENTS
10 SERVINGS
4 whole eggs
2 cups grated cheddar cheese
1/2 tsp kosher salt
1 1/4 cups all-purpose flour
6 slices center cut bacon
2 cups corn kernels
1/2 tsp black pepper
3 whole poblano chiles
1 cup whole milk
1 tsp baking powder
1 tsp baking soda
1/2 cup yellow cornmeal
1/3 cup brown sugar
1/2 cup heavy cream
Directions
13 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
View Directions on Pati Jinich
Health Info
Macros
34g
CARBS
27g
FAT
17g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
Why is my cornbread crumbly?
Can I use regular flour instead of cornmeal in my cornbread?
Why did my cornbread turn out dry?
What can I add to my cornbread for more flavor?
Can I make cornbread without eggs?
How can I make my cornbread moist?
Can I use a regular baking pan instead of a cast iron skillet?
Is it best to use yellow or white cornmeal for cornbread?
Is cornbread supposed to be sweet or savory?
Can I fry the cornbread instead of baking?
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