Yield: 1 (10-inch) iron skillet
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
A Southwest Comfort with a Twist
Soft, golden sweet cornbread has always been one of those simple, comforting dishes that calls people to gather at the dinner table. This savory version, inspired by rajas con crema, folds in sour cream, ribbons of roasted poblanos, smoky corn kernels, and melty Oaxaca cheese. I personally like mine without the sweetness, but this recipe adds the option to add a touch of honey for balance.
The result? A tender, shockingly flavorful cornbread that pairs well with our new annual home tradition: Stone Soup.
The Inspiration: Stone Soup and Sharing Warmth
This year is my youngest’s first “Stone Soup (and Cornbread)” day at kindergarten. Typically held around the Thanksgiving season, every child brings one ingredient to contribute to a communal pot. I can tell the excitement is brewing in our household with the approach of the special day, as both my kids start retelling the story and even make their own “vegetables” out of play dough to add to the “pot”. Watching them play reminds me of what food is really about… sharing and connection! It inspired me to start our own annual stone soup tradition!
So this year, with the same spirit of togetherness, I bring Rajas con Crema Cornbread to the table; a dish that brings different flavors into one skillet meant to be shared with your loved ones.
What is Rajas con Crema?
Rajas con crema is a beloved Mexican comfort dish made from roasted poblano peppers (“rajas”, meaning “strips”) simmered in Mexican crema (similar but thinner and higher fat content than sour cream), often with onions, corn and melty cheese. It is usually served alongside tortillas, as an accompaniment to tortilla chips, or simply as a side dish.
The Secret Ingredient: Sour Cream
Sour cream might not be the first thing you think to add to cornbread, but it plays a quiet, essential role here. In baked goods, sour cream:
- Adds moisture without thinning the batter, keeping your cornbread tender and rich.
- Balances flavor: its subtle tang offsets the heat from the peppers and adds creaminess to the batter.
- Boosts height: the acidity works with baking soda to create rise, resulting in a fluffier cornbread.
The result is a cornbread that stays moist for days (yes, even by day two!)
Why You’ll Love This Recipe
- Inspired by Mexican comfort food: A nod to rajas con crema with roasted poblanos and Oaxaca cheese.
- Balanced and tender: Optional honey adds gentle sweetness while sour cream gives it a soft, custardy crumb.
- One-bowl batter: No fancy equipment and no mixer required.
- Perfect for gatherings: Serve warm with chili, stone soup, or your Thanksgiving table spread.
🥣 Ingredients
Dry Ingredients:
- 125 g (1 cup) all-purpose flour
- 168 g (1 cup) cornmeal
- 5.5 g (1 ½ tsp) baking powder
- 3 g (½ tsp) baking soda
- 7.3 g (1 ¼ tsp) salt
Wet Ingredients:
- 2 large eggs
- 120 ml (½ cup) whole milk
- 180 ml (¾ cup) sour cream
- 73.5 g (⅓ cup) butter, melted
Mix-ins:
- 170 g (1 ½ cups) Oaxaca cheese, grated
- 1 large + 1 medium poblano pepper, roasted, peeled, and cut into 1-inch strips
- 1.5 g (½ tsp) garlic powder
- 2 g (½ tsp) onion powder
- 1 cup roasted frozen corn kernels
Optional for finishing:
- 2 tbsp butter, melted
- 2 tbsp honey
🧡 Instructions
- Prepare the Poblanos:
Roast poblano peppers using a comal or under the broiler until blistered and charred. Place them in a bowl, cover, and let steam for 10 minutes. Peel, remove seeds, and slice into 1-inch strips. - Sauté the Vegetables:
In a skillet, sauté the poblano strips and corn with garlic powder and onion powder for 2–3 minutes, until fragrant and lightly golden. Set aside to cool slightly. - Preheat the Oven:
Preheat the oven to 400°F (200°C). Place a cast iron pan on the center rack while the oven heats. - Make the Batter:
In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Add eggs, milk, sour cream, and melted butter. Whisk until smooth and well combined. - Fold in the Mix-ins:
Using a spatula, fold in the grated Oaxaca cheese, sautéed poblanos, and corn until evenly incorporated. - Bake:
Carefully remove the hot cast iron pan from the oven and lightly grease it. Pour in the batter and smooth the top. Bake for 25–30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean. - Optional Finishing Touch:
For a soft shine and lightly sweet finish, brush the top with melted butter, honey, or a mix of both while still warm.
🧰 Equipment
- 10-inch cast iron skillet or 9-inch square baking pan
- Mixing bowls (one large, one medium)
- Whisk
- Spatula
- Knife and cutting board
- Measuring cups and spoons
- Kitchen scale
- Sauté pan
🔄 Substitutions
- Cheese: Swap Oaxaca with other melty cheeses such as Chihuahua, Monterey Jack, or mozzarella.
- Sour Cream: Mexican crema brings the flavor closer to true rajas con crema.
- Poblanos: Use Anaheim peppers for mild heat or roasted jalapeños (no need to peel!) for extra spice.
- Butter: Substitute neutral oil (vegetable or canola) for a lighter crumb.
- Honey: Replace with maple syrup or agave nectar.
- Cornmeal: Blend medium and fine cornmeal, or use a touch of masa harina for nostalgic flavor.
- Corn: Frozen sweet corn boosts the sweetness profile.
🧁 Tips & Tricks
- Get that perfect roast: Char poblanos until blistered. Move to a bowl, cover until cool, then peel easily. Oven method: 425°F for 25 minutes, then wrap in foil fully until fully cool.
- Don’t overmix: Stir until just combined. Overmixing creates tough cornbread.
- Warm your skillet: A preheated cast iron gives you the best golden crust.
- Cool the veggies: Hot mix-ins can affect texture. Allow to cool slightly first.
- Use a sharp knife: Melty cheese can make slices tender; a clean edge helps.
Storage & Make Ahead
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps up to 5 days. Reheat gently in the oven or toaster.
- Freezer: Freeze up to 2 months, tightly wrapped.
- Prep Ahead: Roast poblanos up to 1 day ahead; sautéed rajas and corn can also be prepared 1 day ahead.
☕ Pairing Ideas
- With stone soup, chili or stews: The smoky poblanos make this a perfect side for chili con carne or your own version of stone soup.
- Brunch-ready: Serve alongside eggs, avocado, and salsa for a savory breakfast.
- Holiday spread: Pairs beautifully with turkey, roasted vegetables, or macaroni and cheese for a fusion-style Thanksgiving menu.
Hey It's Jen Lou 