Chiles Rellenos Cornbread
The Best chiles rellenos cornbread with gooey cheddar jack cheese, roasted green chilies, and tender cornmeal crumb. A bold Southwestern twist on classic homemade cornbread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Bread / Side Dish
- Method: Baking
- Cuisine: Tex-Mex / American
- Diet: Vegetarian
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-ounce) can chopped green chilies, rinsed and drained
1 cup shredded cheddar-jack cheese
Instructions
Preheat the oven to 400°F (200°C). Lightly grease an 8-inch round cake pan with cooking spray or butter.
In a medium bowl, whisk together the cornmeal, baking powder, baking soda, and salt until evenly combined.
In a large mixing bowl, whisk together the sour cream, eggs, and creamed corn until smooth.
Gently fold the dry cornmeal mixture, green chilies, and cheddar-jack cheese into the wet ingredients. Stir until just combined, being careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
Allow the cornbread to cool in the pan on a wire rack for 10–15 minutes before slicing.
Serve warm or at room temperature.
Notes
Do not overmix the batter; mixing too much can make the cornbread dense.
Rinse and drain canned green chilies to reduce excess salt and moisture.
Letting the batter rest for 5–10 minutes before baking helps hydrate the cornmeal and improves texture.
For crisp edges, bake the cornbread in a preheated cast-iron skillet.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage.
Find it online: http://elladishes.com/chiles-rellenos-cornbread/
