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Roasted Poblano Cornbread


Roasted Poblano Cornbread

Cornbread is a staple throughout the year, and Miraval Resort and Spas in Tucson, AZ lightened up this family favorite. Low-fat buttermilk plus fresh vegetables like corn, poblano chiles, and red bell peppers make this a healthier take on the classic.

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  • Nonstick cooking spray
  • 1 Cup unbleached all-purpose flour
  • ½ Teaspoon baking soda
  • 1 Cup cornmeal
  • ¾ Teaspoon kosher salt
  • 1¼ Cup low-fat buttermilk
  • ½ Cup granulated sugar
  • ¼ Cup melted butter
  • 2 eggs
  • 1 Cup roasted corn kernels
  • 1 medium roasted poblano chile, cored, skinned, seeded, and minced
  • ½ medium red bell pepper, minced


Preheat the oven to 350 degrees F. Line an 8-by-8-inch baking pan with parchment paper. Cut to fit and then spray with nonstick cooking spray.

In a medium bowl, sift together the flour and baking soda. Then whisk in the cornmeal and salt. In a separate bowl, whisk together the buttermilk, sugar, butter, and eggs.

Add the wet ingredients to the dry and mix just until smooth. Fold in the corn, chiles, and bell pepper. Pour the batter into the prepared pan and bake until lightly brown around the edges and springs back
in the center when touched, 20 to 25 minutes.