Corn Casserole with Poblano Peppers is sweet, savory, and delicious. My family always argues over the last bit, so make enough for seconds!
I’ve been making cornbread for years and years, I think at one point I lived on corn muffins. But it wasn’t until more recently that a friend introduced me to corn casserole. She brought it as a side for Thanksgiving, and it was AMAZING. Everyone thought so. It tasted just like cornbread, but richer, and more hearty. And it lacked that signature cornbread dryness that I usually mask with way too much butter. I was hooked.
Ever since then, I’ve been experimenting with corn casserole trying to come up with the absolute best version. After watching my family devour this one, I feel pretty confident that this is it.
Techniques for a perfect Corn Casserole with Poblano Peppers
- Char and steam the poblano peppers. Charring and steaming the pepper makes it very easy to remove the tough papery skin and also gives the peppers a nice roasted flavor.
- Use frozen corn. Fresh corn also works in this dish, but it’s a lot of effort for no noticeable payoff. Frozen is so much easier.
- Try to find a cast iron pan. I use a 12 inch cast iron pan for this dish, and it’s so worth it. Cast iron heats nice and evenly, so you get an even crispy crunch all over the bottom of this casserole.
Looking for more sides? Try our Easy Elotes.
Southern & Modern Poblano Recipes
- Sweet Potato Tacos with Poblano Cream Sauce
- Vegetarian Chile Relleno
- Carbonara with Cotija Cheese
- Fried Oaxaca Cheese Tacos
- Veggie Fajitas
- 3 poblano peppers
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 cup white sugar
- 1 tablespoon baking powder
- 3 cups frozen corn, thawed
- 2/3 cup heavy cream
- 8 ounces sour cream
- 3 eggs
- 1/2 teaspoon coarse salt
- 1 and 1/2 sticks melted butter, separated into 1 stick and 1/2 stick
- Adjust rack to the middle position, then preheat the oven broiler.
- Char the peppers: Place 3 whole poblano peppers on a cookie sheet, and place them under the broiler. Broil the peppers turning once every few minutes until lightly charred on all sides. Turn off the oven. Remove peppers from oven and place in a closed container (like a lidded glass dish or plastic bag) to steam. Let the oven cool a bit while the peppers steam.
- Dice peppers: When the peppers are cool enough to handle, remove the papery skin. Then dice the peppers.
- Set the oven to 375°F
- Mix: In a large bowl, stir together 1 cup all-purpose flour, 1/2 cup yellow cornmeal, 1/2 cup white sugar, and 1 tablespoon baking powder.
- In a medium bowl, stir together diced poblano peppers, 3 cups corn, 2/3 cups heavy cream, 1 cup sour cream, 3 eggs, 1/2 teaspoon coarse salt, and 1 stick melted butter.
- Combine: Pour the contents of the medium bowl into the large bowl and stir together thoroughly.
- Grease your pan: Pour 1/2 stick of melted butter into your pan and tilt the pan around to get the butter to cover the bottom and sides.
- Bake: Pour the batter into the greased pan. Bake at 375°F until browned, about 25 to 35 minutes.
I love poblano peppers, but if you aren't a fan, feel free to omit them. The cornbread is still incredible without them.
Amount Per Serving: Calories: 401Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 124mgSodium: 408mgCarbohydrates: 48gFiber: 3gSugar: 17gProtein: 8g
Nutrition information isn’t always accurate.