• Poblano Stuffed Cornbread
 
  • Poblano Stuffed Cornbread
 

Poblano Stuffed Cornbread

  • Difficulty2/5
  • Prep time15 mins
  • Cook time25 mins
  • Serves4 - 6
  • HardwoodPecan

For an epic south-of-the-border side, rev up your Traeger for this cornbread that's riddled with peppers and cheese. Serve it hot off the Traeger with a scoop of butter or sour cream to cut the spice. Don't worry, your taste buds can handle this amigo.

Ingredients

  • 3 cups Corn Meal
  • 1 cup Sugar
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 3 Eggs
  • 1/2 cup Mayonnaise
  • 8-oz. Pepperjack Cheese
  • 1/2 cup Roasted Poblano Peppers
  • 2 cups Buttermilk
  • 1/2 cup Water
  • 3 cups Corn Meal
  • 1 cup Sugar
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 3 Eggs
  • 1/2 cup Mayonnaise
  • 8-oz. Pepperjack Cheese
  • 1/2 cup Roasted Poblano Peppers
  • 2 cups Buttermilk
  • 1/2 cup Water

Preparation

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450F and preheat for 10 to 15 minutes.

Brush the poblano pepper with vegetable oil and place on grill. After it is charred on all sides, put it in a bowl and cover with plastic wrap. After 5 minutes unwrap it and scrape the shin off using a paring knife, then dice.

Decrease the grill temperature to 350. Meanwhile, in a large mixing bowl mix all dry ingredients.

In a separate bowl combine wet ingredients, then combine with the dry ingredients. Add the diced poblano pepper. Pour the batter in a greased 9x13 inch.

Cook 20-25 minutes at 350F. Rotate your pan after 10 minutes for even cooking.Use a toothpick to ensure it is done.

  • Difficulty2/5
  • Prep time15 mins
  • Cook time25 mins
  • Serves4 - 6
  • HardwoodPecan