Chiles Rellenos Cornbread Recipe

Introduction

Chiles Rellenos Cornbread is a delightful twist on classic cornbread, packed with the smoky heat of green chilies and the rich flavor of cheddar-jack cheese. This moist, savory bread pairs perfectly with a variety of meals or can be enjoyed on its own as a comforting snack.

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

1. 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 to prevent sticking.
2. Step 2: In a medium bowl, whisk together the cornmeal, baking powder, baking soda, and salt to ensure even distribution.
3. Step 3: In a large bowl, whisk the sour cream, eggs, and creamed corn until smooth and well blended for a creamy base.
4. Step 4: 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 keep a nice texture.
5. Step 5: Pour the batter evenly into your prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
6. Step 6: Let the cornbread cool in the pan for 10–15 minutes on a wire rack before slicing. Serve warm or at room temperature.

Tips & Variations

• For extra heat, add a diced jalapeño or sprinkle cayenne pepper into the batter.
• Substitute the cheddar-jack cheese with pepper jack for a spicier flavor.
• Using stone-ground cornmeal adds a delightful texture compared to fine cornmeal.
• Serve with a dollop of sour cream or a drizzle of honey for a sweet and spicy contrast.

Storage

Store leftover cornbread tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm slices in a microwave or oven until heated through. It also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chilies instead of canned green chilies?

Yes, you can substitute fresh roasted and chopped green chilies for the canned version. Be sure to remove the seeds and dice them finely to maintain the right texture and spice level.

Is it possible to make this recipe dairy-free?

Absolutely! Replace the sour cream with a dairy-free yogurt or coconut cream and choose a dairy-free cheese alternative. The texture may vary slightly but the flavor will still be delicious.

Chiles Rellenos Cornbread Recipe

---

★★★★★

4.7 from 538 reviews

• Author: lina
• Total Time: 40 minutes
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

Chiles Rellenos Cornbread is a savory twist on classic cornbread, infused with the flavors of chopped green chilies and melty cheddar-jack cheese. This moist and flavorful cornbread combines stone-ground yellow cornmeal with creamy sour cream, creamed corn, and a touch of spice, making it a perfect side dish for Mexican-inspired meals or a comforting snack on its own.

---

Ingredients

Scale 1x2x3x

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

1. 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 ensure the cornbread releases cleanly after baking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the cornmeal, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and seasoning throughout the batter.
3. Combine the Wet Ingredients: In a large bowl, whisk together the sour cream, eggs, and creamed corn until smooth and well blended, creating a creamy base for the cornbread.
4. Bring It All Together: Gently fold the dry ingredients into the wet mixture until mostly combined. Then stir in the chopped green chilies and shredded cheddar-jack cheese. Be careful not to overmix; the batter should be thick and slightly textured.
5. Bake to Perfection: Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean and the top turns a golden brown.
6. Cool and Serve: Allow the cornbread to cool in the pan on a wire rack for 10 to 15 minutes. This setting time makes slicing easier. Serve warm or at room temperature for best flavor.

Notes

• For extra heat, use diced jalapeños instead of mild green chilies.
• Stone-ground cornmeal provides a better texture and flavor but can be substituted with regular cornmeal if needed.
• The sour cream adds moisture and tang, but you can substitute with Greek yogurt for a healthier option.
• This cornbread pairs wonderfully with chili, soup, or as a base for a breakfast casserole.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Mexican American

Keywords: Chiles Rellenos Cornbread, savory cornbread, Mexican cornbread recipe, cheesy cornbread with chilies, cornbread side dish