This Chiles Rellenos Cornbread is a delicious fusion of Southwestern flavors and classic cornbread. Packed with creamy textures, spicy green chilies, and gooey cheese, this savory twist on traditional cornbread is perfect as a side dish or a standalone snack. With its tender crumb and bold ingredients, it’s sure to become a family favorite!
Prep Time
- 10 minutes
Cook Time
- 30 minutes
Total Time
- 40 minutes
Servings
- 8 servings
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
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C) .
- Lightly coat an 8-inch round cake pan with cooking spray or grease it with butter for easy removal.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the cornmeal , baking powder , baking soda , and salt until well combined.
Step 3: Combine the Wet Ingredients
- In a large mixing bowl, whisk together the sour cream , eggs , and creamed corn until smooth and fully incorporated.
Step 4: Assemble the Batter
- Gently fold the dry ingredients into the wet ingredients, stirring just until combined. Avoid overmixing to keep the cornbread tender.
- Stir in the chopped green chilies and shredded cheddar-jack cheese until evenly distributed throughout the batter.
Step 5: Bake the Cornbread
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for approximately 30 minutes , or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly firm to the touch.
Step 6: Cool and Serve
- Remove the cornbread from the oven and let it cool in the pan on a wire rack for at least 10–15 minutes . This allows it to set before slicing.
- Cut into wedges or squares and serve warm or at room temperature.
Pro Tips
- Spice Level: Use mild or hot green chilies depending on your heat preference. For extra spice, add a pinch of cayenne pepper or diced jalapeños to the batter.
- Cheese Variations: Swap cheddar-jack cheese for Monterey Jack, pepper jack, or a blend of cheeses for a different flavor profile.
- Add-Ins: Stir in cooked crumbled bacon, diced onions, or roasted corn kernels for added texture and flavor.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days . Reheat slices in the oven or microwave for a warm treat.
Nutrition Facts (Per Serving, based on 8 servings)
- Calories: ~280 kcal
- Protein: 8g
- Carbohydrates: 35g
- Fat: 12g
- Fiber: 3g
- Sugar: 5g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Chiles Rellenos Cornbread takes the comforting simplicity of cornbread and elevates it with bold, Southwestern-inspired flavors. The creamy sour cream and creamed corn create a moist, tender crumb, while the green chilies and melted cheese add layers of savory goodness. It’s a versatile dish that pairs beautifully with soups, stews, or chili—or stands alone as a satisfying snack.
Ready to bake this flavorful twist on cornbread? Grab your ingredients and get ready to enjoy a dish that’s cheesy, spicy, and utterly delicious—it’s comfort food with a zesty kick!
