Description
This Chiles Rellenos Cornbread combines the savory, cheesy flavors of the classic Mexican dish with the comforting texture of a moist, tender cornbread.
Ingredients
2 cups stone-ground yellow cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon granulated sugar
½ cup (1 stick) unsalted butter, melted
1 cup sour cream
2 large eggs
1 cup creamed corn
1 (4 oz) can chopped green chilies, rinsed and drained
1 cup shredded Monterey Jack cheese (or a Mexican blend)
Instructions
Step 1: Preheat your oven to 375°F (190°C). Grease and flour a 9x13 inch baking dish, or a 10-inch cast iron skillet.
Step 2: In a large bowl, whisk together the cornmeal, baking powder, baking soda, salt, and sugar until well combined.
Step 3: In a separate medium bowl, whisk together the melted butter, sour cream, and eggs until smooth.
Step 4: Pour the wet ingredients into the dry ingredients. Stir just until moistened. Do not overmix; a few lumps are fine.
Step 5: Gently fold in the creamed corn, chopped green chilies, and ½ cup of the shredded cheese.
Step 6: Pour the batter into your prepared baking dish or skillet. Sprinkle the remaining ½ cup of shredded cheese evenly over the top.
Step 7: Bake for 30-35 minutes, or until the cornbread is golden brown and a wooden skewer inserted into the center comes out clean. Let cool for a few minutes before slicing and serving.
Notes
For an extra crispy crust, preheat your baking dish or cast iron skillet in the oven with a tablespoon of butter before adding the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg
