Chiles Rellenos Cornbread
A comfort fusion dish blending moist, sweet cornbread with roasted green chiles stuffed with melting Monterey Jack cheese.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Side Dish
- Method: Baked
- Cuisine: Southwestern
- Diet: Vegetarian
Ingredients
10-12 fresh Poblano peppers (or 2 large 7 oz cans whole green chiles)
8 oz Monterey Jack cheese, cut into thick strips
1/2 cup butter, melted and cooled
1/3 cup granulated sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 tsp salt
1 can (15 oz) cream-style corn
Instructions
1.Preheat oven to 375°F (190°C) and grease a 9×13 baking pan.
2.Prepare chiles (roast, peel, and seed fresh chiles, or rinse canned chiles).
3.Stuff each whole green chile with a stick of Monterey Jack cheese.
4.In a large bowl, whisk together melted butter and sugar. Add eggs, buttermilk, and baking soda.
5.Stir in cornmeal, flour, salt, and cream-style corn until just combined.
6.Spread 1/3 of the cornbread batter onto the bottom of the prepared pan.
7.Layer the stuffed chiles in a single layer over the batter.
8.Spread the remaining batter over the chiles.
9.Bake for 35–40 minutes until golden and a toothpick in the cornbread comes out clean.
10.Let cool 10 minutes before slicing.
Notes
Use 2x Jiffy cornbread mix instead of scratch batter for speed. For more heat, substitute Pepper Jack cheese or add diced jalapeños to the batter. Cream-style corn guarantees a moist result. Do not freeze this dish; chiles will make it soggy upon thawing.