Chiles Rellenos Cornbread is a bold, Southwestern twist on a timeless classic. By infusing traditional cornbread with the smoky heat of green chilies and the rich creaminess of cheddar-jack cheese, this dish captures the essence of comfort food while celebrating vibrant Mexican-inspired flavors. Moist, golden, and full of personality, it’s a side that easily steals the spotlight at any meal.
Reasons Why People Will Love This Chiles Rellenos Cornbread Recipe
Fusion of flavors – Combines the rustic, hearty soul of Southern cornbread with the zest of Mexican chiles rellenos.
Moist and tender texture – Sour cream and creamed corn ensure every bite is soft and flavorful, not dry.
Cheesy indulgence – The cheddar-jack cheese melts into the crumb, adding gooey richness.
Subtle heat – Green chilies bring gentle spice, balancing the natural sweetness of cornmeal.
Versatility – Perfect as a side dish, but hearty enough to enjoy as a standalone snack.
Key Ingredients
Stone-ground yellow cornmeal – Provides authentic, rustic texture and natural corn flavor.
Sour cream – Adds moisture, tang, and richness to keep the cornbread soft.
Creamed corn – Infuses natural sweetness while enhancing the tender crumb.
Green chilies – Mild spice and smokiness that mimic the essence of chiles rellenos.
Cheddar-jack cheese – Melts beautifully into the bread, delivering both creaminess and sharpness.
Expert Tips
Don’t overmix the batter – Stir only until ingredients are just combined to avoid tough, dense cornbread.
Use freshly grated cheese – It melts more smoothly and blends better into the batter than pre-shredded.
Check doneness early – Ovens vary, so test with a toothpick at 25 minutes to prevent overbaking.
Add toppings before baking – Sprinkle extra cheese or sliced jalapeños on top for extra flavor and presentation.
Serve warm – Cornbread is best enjoyed fresh from the oven when the cheese is still gooey.
Chiles Rellenos Cornbread
Ingredients:
2 cups stone-ground yellow cornmeal
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 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
1. Prepare the Pan and Oven
Preheat your oven to 400°F (200°C).
Lightly grease or coat an 8-inch round cake pan with nonstick cooking spray to prevent sticking.
2. Mix the Dry and Wet Ingredients
In a medium bowl, whisk together the cornmeal, baking powder, baking soda, and salt until well blended.
In a separate large bowl, whisk the sour cream, eggs, and creamed corn until smooth.
Gently fold the dry mixture into the wet ingredients, then stir in the green chilies and cheddar-jack cheese just until incorporated—avoid overmixing.
3. Bake the Cornbread
Pour the batter into the prepared pan and spread it out evenly with a spatula.
Bake for 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
4. Cool and Serve
Place the pan on a wire rack and let the cornbread cool for about 10 minutes before slicing.
Serve warm for the best flavor, or at room temperature if preferred.
Important Notes When Making Chiles Rellenos Cornbread
Pan preparation matters – Grease thoroughly to prevent sticking, as cheese can caramelize along the edges.
Sour cream substitution – If unavailable, Greek yogurt can work, though flavor will be slightly tangier.
Handling spice – For a bolder kick, use hot green chilies or add diced jalapeños.
Storage – Wrap tightly and store at room temperature for up to 2 days, or refrigerate up to 5. Warm in the oven before serving to revive texture.
Freezing – Cornbread freezes well when wrapped in foil and placed in an airtight bag. Thaw and reheat in the oven for best results.
How to Enjoy This Chiles Rellenos Cornbread After Cooking
Fresh from the oven – Slice while warm to enjoy the gooey cheese pockets and steamy, tender crumb.
As a side dish – Pair with chili, barbecue, soups, or stews for a complete comfort meal.
With spreads – Slather with butter, honey, or cream cheese to balance savory with a touch of sweetness.
Topped with salsa or guacamole – Enhance the Mexican flair by serving with fresh toppings.
Leftover magic – Reheat slices in a skillet with a little butter for a crispy crust and soft interior.
Nutrition Information
(per slice, based on 8 servings)
Calories: 265 kcal | Total Fat: 14 g | Saturated Fat: 7 g | Monounsaturated Fat: 4 g | Polyunsaturated Fat: 1 g | Cholesterol: 65 mg | Sodium: 390 mg | Total Carbohydrates: 27 g | Dietary Fiber: 2 g | Sugars: 3 g | Protein: 8 g
Frequently Asked Questions:
Q1: What makes this cornbread different from traditional cornbread?
A1: The addition of green chilies, sour cream, and cheese transforms it into a moist, flavorful, Mexican-inspired dish.
Q2: Is it very spicy?
A2: No, canned green chilies are mild. You’ll get flavor and warmth without overwhelming heat.
Q3: Can I make it ahead of time?
A3: Yes, bake it the day before and reheat in the oven at 325°F for 10 minutes before serving.
Q4: What dishes pair best with this cornbread?
A4: It’s excellent with chili, grilled meats, Mexican stews, or even served with a fresh salad.
Q5: Can I make this cornbread gluten-free?
A5: Yes—replace the baking powder and baking soda with certified gluten-free versions, and ensure cornmeal is gluten-free.
Q6: Can I use fresh chilies instead of canned?
A6: Absolutely! Roast, peel, and chop fresh poblano or Anaheim peppers for a more authentic flavor.
Q7: What if I don’t have sour cream?
A7: Substitute with full-fat Greek yogurt or even buttermilk for similar moisture and tang.
Q8: Can I bake this in a cast-iron skillet?
A8: Yes, a well-seasoned cast-iron skillet works beautifully and adds a crispy, golden crust.
Q9: How do I prevent the cornbread from being dry?
A9: Ensure you measure the cornmeal correctly, don’t overbake, and keep the batter slightly moist before baking.
Q10: Can I add extra mix-ins?
A10: Yes—consider diced jalapeños, bacon bits, or extra cheese for more flavor and texture.