Chiles Rellenos Cornbread Recipe
Introduction
Chiles Rellenos Cornbread is a delightful twist on classic cornbread, packed with the creamy heat of green chilies and melty cheddar-jack cheese. This moist and flavorful bread pairs perfectly with soups, chili, or as a tasty side for any meal.
Ingredients
- 2 cups stone-ground yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 2 large eggs
- 1 cup creamed corn
- 1 (4 oz) can chopped green chilies, rinsed and drained
- 1 cup shredded cheddar-jack cheese
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Lightly grease an 8-inch round cake pan or a square baking dish with cooking spray or a touch of oil.
- Step 2: In a medium bowl, whisk together the cornmeal, baking powder, baking soda, and salt to evenly distribute the dry ingredients.
- Step 3: In a large bowl, whisk sour cream, eggs, and creamed corn until smooth and well blended.
- Step 4: Gently fold the dry ingredients into the wet mixture. Stir in the green chilies and shredded cheddar-jack cheese, mixing just until combined.
- Step 5: Pour the batter into the prepared pan and spread evenly. Bake for 30 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Step 6: Let the cornbread cool in the pan on a wire rack for 10–15 minutes before slicing. Serve warm or at room temperature.
Tips & Variations
- Try adding a pinch of smoked paprika or cayenne pepper for extra smoky heat.
- Use diced fresh jalapeños instead of canned chilies for a fresher flavor.
- For a dairy-free version, substitute sour cream with coconut yogurt and cheese with a plant-based alternative.
Storage
Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave or toaster oven until warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cornmeal instead of stone-ground?
Yes, regular cornmeal can be used, but stone-ground cornmeal provides a coarser texture and richer flavor that enhances the cornbread.
Can I make this cornbread ahead of time?
Absolutely. Bake the cornbread and store it wrapped tightly in plastic wrap or foil. Reheat in the oven at 350°F (175°C) for 10–15 minutes before serving.
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Chiles Rellenos Cornbread Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Chiles Rellenos Cornbread is a savory, moist cornbread packed with the flavors of green chilies and cheddar-jack cheese. This recipe combines creamy sour cream and creamed corn with stone-ground yellow cornmeal to create a rich texture and a mildly spicy kick, making it a perfect side dish for Southwestern or Mexican-inspired meals.
Ingredients
Dry Ingredients
- 2 cups stone-ground yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup sour cream
- 2 large eggs
- 1 cup creamed corn
Add-ins
- 1 (4 oz) can chopped green chilies, rinsed and drained
- 1 cup shredded cheddar-jack cheese
Instructions
- Prep the Oven and Pan: Preheat your oven to 400°F (200°C). Lightly grease an 8-inch round cake pan or a square baking dish with cooking spray or a touch of oil to help the cornbread release easily once baked.
- Mix the Dry Ingredients: In a medium bowl, whisk together the cornmeal, baking powder, baking soda, and salt evenly to ensure proper leavening and well-distributed seasoning.
- Combine the Wet Ingredients: In a large bowl, whisk the sour cream, eggs, and creamed corn until smooth and well blended, creating a creamy base for the batter.
- Bring It All Together: Gently fold the dry ingredients into the wet ingredients until mostly combined. Then stir in the chopped green chilies and shredded cheddar-jack cheese. Avoid overmixing to maintain a slightly textured, thick batter.
- Bake to Perfection: Pour the batter into the prepared baking dish and spread evenly. Bake at 400°F (200°C) for 30 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and Serve: Allow the cornbread to cool in the pan on a wire rack for 10–15 minutes to set properly. Serve warm or at room temperature for best flavor.
Notes
- Be sure to use stone-ground yellow cornmeal for the best texture and flavor.
- Rinsing the canned green chilies removes excess salt and prevents overpowering the dish.
- To keep the cornbread moist, avoid overbaking and watch for the toothpick test.
- This cornbread pairs well with chili, tacos, or as a standalone snack.
- Leftovers can be reheated in the oven or microwave and store well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southwestern
Keywords: cornbread, chiles rellenos, green chilies, cheddar-jack cheese, savory cornbread, Southwestern side dish, baking, cornmeal, creamed corn
