Here are Sweet Moist Corn Cakes that have an Egg and Roasted Poblano Pepper Surprise. The Batter is accented with scallions, sweet grape tomatoes and cilantro. Inside is a roasted poblano  that is stuffed with some batter and an egg. It gets inserted in the cup cake liner and gets baked. I made them with the points sticking out but you can do them however you like. These came out FORKING SCRUMPTIOUS! They are sweet and a little spicy with lots of flavors. Juices do come out from the poblano pepper and give great flavor to the egg and to the batter. The flavor makes people smile and you will be asked often if there are any more left…… I do NOTE ****THESE DO NOT FREEZE because the egg inside won’t freeze right. This recipe makes 6 servings. You can use them for breakfast or a side dish. I recommend to slice in half to serve.

Ingredients for 6 servings

6 large eggs

1 teaspoon baking soda

6 poblano peppers

1/4 cup + 1 Tablespoon corn meal

1 Tablespoon chick pea flour (once I accidentally added a small amount of chickpea flour to my corn bread and I thought it was really great…..that is why the chick pea flour)

1/4 cup flour

1/2 cup + 1 Tablespoon sugar

1 Tablespoon sweet butter – room temperature

1 egg – slightly beaten

3/4 teaspoon baking powder

1/4 teaspoon course sea salt

1/4 cup non fat yogurt

1/4 cup scallions – chopped

1/4 cup cilantro – chopped

12 sweet very small grape tomatoes (mine were very small you might need less if they are bigger) quartered

non stick spray – canola or vegetable

Directions

To start with- You need to roast the poblano peppers and boil 6 eggs.

Put 6 eggs in your pot. Cover the eggs with an inch of water and add a teaspoon of baking soda. Bring the water to a boil. TURN OFF THE HEAT AS SOON AS THE POT REACHES BOIL. Leave the pot on the stove for 3 1/2-4 minutes NO MORE THAN THAT. Pour out the hot water and let cold water run over the eggs. Add some ice and let the eggs cool.

Turn the oven on to broil and place the poblano peppers on  baking sheet(s). Leave them under the broiler till the skin turns charred but the pepper isn’t burnt. Keep rotating the peppers till they are black all around and then cover the tray with foil so the peppers can steam themselves. When the peppers are cool enough to handle.

Pull the stem and you will remove the core at the same time.

The skins should slip off.

Eggs should be cool so they should be peeled. They might be slightly hard to peel….Usually softer eggs are harder to peel but don’t worry. Eggs don’t need to be beautiful or perfect here.

Turn oven on to 350 degrees F.

Add all the dry ingredients to a medium sized bowl. Then mix in all the wet ingredients with a fork. The batter should be thick.

Lightly spray the cup cake liners with non stick spray and set in cup cake pan. (set to the side)

Take a roasted poblano pepper and cut of the back third of it or it will be too much pepper and your corn cakes might turn gummy from too much of a good thing.

Spoon in a spoonful of batter into the liner.

Spoon in a spoonful into the pepper.

Now insert egg into the pepper and set this in the cupcake liner egg down so it looks like an evergreen tree or Hershey Kiss.

I smeared the small amount of leftover batter over the peppers…..

They went in a 350 degree oven for 25 minutes. (you should check them at 20 minutes incase your oven cooks faster)

I let them cool slightly.

Two of them disappeared quickly.

They come out FORKING DELICIOUS! The egg is still a bit moist too!