By Pati’s Mexican Table 

Inspired by her years living in Texas, Pati creates a series of dishes that combine her passion for Mexican cuisine and her favorite foods of America’s Lone Star State. Her oldest son Alan, who was born in Texas and is fully Tex-Mex, joins her in the kitchen.

Pan de Elote de Cazuela con Poblanos, Tocino y Queso Cheddar

10 servings

INGREDIENTS

– 3 Poblano chiles, charred, sweated, peeled, seeded and diced
– 6 to 8 center cut bacon slices
– 1/2 cup yellow cornmeal
– 1¼ cup all purpose flour
– 1/3 cup brown sugar
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 teaspoon 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

DIRECTIONS

Preheat the oven to 375 degrees.

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 and poblano chiles. Crumble the bacon and toss it in. Pour most of the bacon fat from the cast iron pan, 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.

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