I’m a big fan of my tried-and-true “Jimmy Crack” Corn Cake. So are a lot of people I cook for. So why publish another corn cake recipe? It’s the same basic recipe at its core, but I was intrigued by the addition of cheeses and green chiles. The poblano also adds a layer of smoky interest. I now use this for “extra special” corn cake, for a little variety.
- 1/4 cup butter
- 1 cup onion, finely chopped
- 1 poblano pepper, finely chopped
- 1 pinch salt
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 egg, beaten
- 1 bag (12 oz.) frozen corn
- 1 can (15 ounces) cream corn
- 3 cans (4 oz each) diced green chiles
- 1 cup shredded shar Cheddar cheese, divided
- 1 cup shredded pepper jack cheese, divided
- 1 pkg (9 oz) corn muffin mix (I use Jiffy)
Melt butter in saucepan over medium-low heat. Add onion, poblano and salt and sweat until onion is soft and translucent, but not browned. Add garlic and cook for another 2-3 minutes. Set aside and let cool to room temperature.
Preheat oven to 350 degrees. In a large bowl, combine onion mixture, sour cream, egg, corn, green chiles and 1/2 cup of each cheese. Add corn muffin mix and stir until moistened.
Pour mixture into greased 2.5 quart baking dish. Bake for 45 minutes. Remove from oven, top with remaining cheese, then return to oven for another 15 minutes, or until top is well browned.
Serves a crowd.