Sticky Buns
Sticky Buns are soft, sweet rolls baked in a rich caramel glaze with toasted pecans. Gooey, buttery, and irresistibly delicious, they’re the perfect indulgence for breakfast or brunch. Best enjoyed warm and fresh from the oven.
Read MorePoblano Corn Casserole
Drescription
This light and fluffy poblano corn casserole has sweet corn and mildly spicy pepper in every bite. Self-rising cornmeal gives it texture and lift, while the cheese and cream cheese make it rich and creamy.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cups fresh or thawed frozen corn kernels (from about 4 ears)
- 1 cup chopped poblano peppers
- 1 cup chopped yellow onion
- 1 teaspoon ground cumin
- 3 ounces reduced-fat cream cheese, cubed
- 2 large eggs
- 1 (4.5-ounce) can diced green chiles
- ½ cup whole milk
- ½ cup self-rising cornmeal (white or yellow; see tip)
- ¼ teaspoon salt
- 1 ¼ cups shredded mexican-style cheese blend, divided
Directions
- Preheat oven to 350°F. Lightly coat an 8-inch-square baking dish with cooking spray.
- Heat oil in a large skillet over medium-high heat. Add corn, poblanos, onion and cumin; cook, stirring often, until the onions are translucent and the poblanos are slightly tender, about 6 minutes. Remove from heat and stir in cream cheese. Set aside to cool slightly, about 5 minutes.
- Meanwhile, whisk eggs, green chiles, milk, cornmeal and salt together in a large bowl. Reserve 1/3 cup cheese and add the remainder to the egg mixture. Add the corn mixture; stir well to combine. Spoon into the prepared baking dish. Sprinkle the top with the reserved cheese. Bake until a knife inserted into the middle comes out clean, 35 to 45 minutes. Serve warm.
