Description
Chiles Rellenos Cornbread is a delightful fusion of flavors, where the sweet, moist cornbread meets the creamy, spicy essence of roasted chiles and melted cheese. Each bite offers a tender crumb with a hint of smokiness, balanced by the rich, gooey texture of cheese that lingers on the palate.
Ingredients
Scale
- Cornbread Base:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- Chiles and Cheese:
- 2–3 roasted poblano chiles, peeled and chopped
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled queso fresco
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix buttermilk, vegetable oil, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chopped chiles and both cheeses until evenly distributed.
- Grease a 9×9 inch baking dish and pour the batter into it.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before slicing and serving.
Notes
- This cornbread can be made a day in advance; simply reheat in the oven before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a spicier version, add diced jalapeños or use pepper jack cheese as a substitute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 square (about 2x2 inches)
- Calories: 220
- Sugar: 5 grams
- Sodium: 300 milligrams
- Fat: 10 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 40 milligrams
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