Search the website

Pati's Mexican Table : TV Recipes

Pati Jinich poblano bacon cheddar corn bread

Poblano, Bacon and Cheddar Skillet Cornbread
Pan de Elote de Cazuela con Poblanos, Tocino y Queso Cheddar

Serves: 10

Pan de Elote de Cazuela con Poblanos, Tocino y Queso Cheddar" alt="Poblano, Bacon and Cheddar Skillet Cornbread
Pan de Elote de Cazuela con Poblanos, Tocino y Queso Cheddar" />


3 poblano chiles, charred, sweated, peeled, seeded and diced

6 to 8 center cut bacon slices

1/2 cup yellow cornmeal

1 1/4 cup all-purpose flour

1/3 cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher or coarse sea salt

1/2 teaspoon freshly ground black pepper

1 cup whole milk

1/2 cup heavy cream

4 eggs, well beaten

2 cups grated cheddar cheese

2 cups corn kernels, preferably fresh, or thawed from frozen

To Prepare

Preheat the oven to 375°F.

In a large cast-iron pan, over medium-high heat, add the bacon. Cook until crispy, about 3 minutes per side. Remove the bacon from the pan and turn off the heat.

In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pepper. In a small bowl, combine the milk, cream and eggs. Whisk the wet ingredients into the dry. Add the cheddar cheese, corn and poblano chiles. Crumble the bacon and toss it in. Pour in most of the bacon fat from the cast-iron pan into the batter, leaving about 1 tablespoon in the pan. Mix well.

Place the cast-iron pan with the remaining bacon drippings again over medium heat, pour the batter into the pan. Transfer to the oven and bake for 30 minutes or until golden brown. Cut into wedges and serve.



I just made this for lunch today. It was delicious! My husband and I are
vegetarians so I substituted the bacon drippings with a 1/4 cup of good olive oil and it needed 45 minutes in my oven. It came out great! So moist and flavorful! I served it with veggie chili. This is my new favorite cornbread. Thank you Pati!

What a great idea! So glad you liked it and adapted it!

The recipe looks wonderful, but it doesn’t say when to add the corn kernels…

Goes in at same time you add the cheese, Ray. Thanks for the heads up!

SCRUMPTIOUS!! Pati, you are a genius and I love that you “visit” my home every weekend 😀 I baked your version of cornbread yesterday after watching your show on PBS and it was delicious – can’t wait to take a few samples to work on Monday to share! Gracias por compartir con todos nosotros su talento!

Hi Sofia, So happy you tried the cornbread & thank you for sharing it with your coworkers! Hope everyone enjoyed!!

Hi Pati,
Thanks for the info. I made two skillets of this on Saturday and that’s when I added the corn.
One skillet went with me to a party on Saturday night and disappeared quickly. The other stayed at home and it’s almost gone too.
Absolutely delicious!!!
Thanks again for the recipe.

I absolutely can not wait to try this recipe out!!

Thank you!! I hope you do try it!

Hi Pati,
I don’t have a cast iron skillet but do have an enameled pot like your red one. Should I use that pot or a classic glass baking dish?

I gots to have me some of that cornbread. Printing recipe!

i will try this for shur sounds yummy :-)

Well we’re hosting a baby shower at our house this weekend otherwise I’d be begging for this to be made :(

Hi Pati, I just started watching Your show, since I got “Century Link” & the CREATE channel.. I think You are the most charming & original Chef on TV !!!{Giada is also a favorite} I love watching You & Your “Accent ” is so charming & pleasant to listen to !! I am from San Antonio, so I love Mexican Food also !! Your recipes are very different & exciting…can’t wait to make the Cornbread !!!Will be watching each show !!! PS…Your Sons are very handsome & the little one is too cute !!!

Thank you so much for writing, Bobbie!

Hello Pati,
Love your show, love Mexican food. Your cooking gives me new ideas and guidelines. You look like you have fun cooking and enjoy cooking with your family which makes the show so interesting and entertaining. Will be making the Tex Mex Chilil and cornbread today.

Thank you!

Being cornbread fans, we just had to try this! It was awesome. Loved the gooeyness of the cheese and the crunch of the corn and thoroughly enjoyed the aromas. Thanks Pati!

My pleasure!

I just made this yesterday for our neighborhood Independence Day block party – it’s awesome. Great show, excellent food. Thank you Pati!

Yay! Thank you!!

I can’t wait to make this cornbread recipe! I’m a native born Texan from the Houston area who now lives in Canada. Oh how I miss my Mexican and Tex-Mex food!! I never miss your program and am introducing my Canadian husband to lots of your cooking 😉 Thank you so much for bringing some south of the border to north of the border! :)

Will do!!! Thanks for trying out the recipes :)

what size cast iron pan or heavy pan would one use for this ~~you just say large ~~ enjoy your show very much and always catch you on the today show :)

Hola Denise, Thank you for watching! I use a 10″ cast iron pan when I make the cornbread.

oh and forgot to ask how much fat goes in this recipe as not all bacon is created equal ~~just so one does not add to much fat ~~ thanks

Hi Denise, I like to use thick cut bacon and I pour in just about all the fat; I leave about 1 tablespoon of fat in cast iron pan.

I am new to mexican cooking and I don’t know what you mean by 3 poblano chiles, “charred”, “sweated”, peeled, seeded and diced.

I want so much to try making this cornbread for my family.

Thank you.

Hola Gladys, My complete method for prepping the poblanos is here:

I hope you try the cornbread…let me know what you think!!

Leave a Comment

Home | About Pati | TV Show | Cookbook | Pati’s Blog | Contact | Terms of Use & Privacy Policy
© 2010-2016 Mexican Table, LLC. All rights reserved.
Newsletter Sign Up