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

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 ensure the cornbread releases cleanly after baking.
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.
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.
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.
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.
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