Chiles Rellenos Cornbread

Here’s a flavorful, slightly spicy Chiles Rellenos Cornbread recipe — inspired by the classic Mexican dish. It combines roasted green chiles, cheese, and moist cornbread into a crowd-pleasing, savory side or main dish.

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🌶️ Chiles Rellenos Cornbread

Ingredients:

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• 1 cup whole milk or buttermilk

• 2 large eggs

• ¼ cup melted butter or oil

• 1½ cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

• 1 can (4 oz) diced green chiles (drained) or 2–3 roasted poblano or Anaheim chiles, chopped

• Optional: ½ cup creamed corn or corn kernels for added moisture

• Optional: ¼ tsp cayenne or chili powder for heat

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Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch pan or a cast iron skillet.

2. Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, and salt.

3. Mix wet ingredients: In another bowl, whisk together milk, eggs, and melted butter or oil.

4. Combine: Stir the wet mixture into the dry ingredients just until combined.

5. Fold in:

   • Cheese

   • Chiles

   • (Optional) Corn or spices

6. Bake:

   • Pour batter into the prepared pan.

   • Bake for 25–30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

7. Cool slightly before slicing and serving.

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🧀 Serving Ideas:

• Top with sour cream, salsa, or hot honey.

• Serve alongside chili, taco soup, or grilled meats.

• Add a layer of cheese and roasted chiles in the center of the batter for a true “stuffed” effect.

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Let me know if you want a gluten-free or vegan version too!