Classic corn bread gets a major flavor boost when it's topped with sautéed onions and poblano chiles blended with sour cream.
What You Need
Original recipe yields 12 servings
1 pkg. (8.5 oz.) corn muffin mix
1 can (11 oz.) whole kernel corn, drained, divided
1/2 cup KRAFT Shredded Cheddar Cheese
2 Tbsp. oil
1/2 cup sliced onions
4 roasted poblano chiles, peeled, seeded and thinly sliced
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup water
1/4 tsp. salt
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Let's Make It
Preheat oven to 350ºF. Prepare corn bread mix as directed on package. Stir in 1/2 cup of the corn and the cheese. Pour into lightly greased 8-inch square baking pan. Bake 20 min.
Meanwhile, heat oil in large skillet on medium heat. Add onions; cook 4 to 5 min. or until softened. Stir in poblano chiles and remaining corn. Cook 5 min. or until heated through. Stir in sour cream, water and salt; cook 3 min. or until heated through.
Cut corn bread into 12 equal squares; top evenly with poblano mixture. Serve immediately.
No time to roast poblanos? Seed and thinly slice poblanos; add to skillet with onions. Cook until softened. Continue as directed.
Prepare as directed, using KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.