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:

Step 1:

Preheat the oven to 400°F Lightly coat an 8-inch round cake pan with cooking spray.

Step 2:

In a medium bowl, whisk the cornmeal, baking powder, baking soda, and salt.

In a large bowl, whisk the sour cream, eggs, and creamed corn.

Gently fold in the cornmeal mixture, diced green chilies, and cheddar-jack cheese until just combined.

Pour the batter into the prepared baking dish, spreading it evenly.

Step 3:

Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cornbread to cool in the pan on a wire rack before cutting.

Serve warm or at room temperature.

Notes:

Ingredient Notes

Cornmeal: Use stone-ground yellow cornmeal for a more traditional texture and flavor. If you prefer a finer texture, you can use regular cornmeal, but it will alter the texture slightly.

Baking Powder & Baking Soda: Both are used to help the cornbread rise and become fluffy. Ensure they are fresh for best results.

Sour Cream: Adds moisture and richness to the cornbread. You can substitute plain Greek yogurt if you prefer a lighter option.

Creamed Corn: Provides sweetness and moisture. If using fresh corn, you might need to adjust the moisture content by adding a bit more sour cream.

Green Chilies: Rinse and drain the canned chilies to avoid excess moisture that could affect the cornbread’s texture. Adjust the amount based on your spice preference.

Mexican Blend Cheese: This blend typically includes cheddar, Monterey Jack, and sometimes other cheeses. For a more authentic flavor, you can use sharp cheddar or Monterey Jack cheese.

Preparation Tips

Preheating: Make sure the oven is fully preheated to 400°F before baking to ensure even cooking.

Pan Preparation: Lightly coat the pan with cooking spray to prevent sticking. You can also use parchment paper for easier removal.

Mixing: Be careful not to overmix the batter. Fold until just combined to avoid a dense texture.

Baking Time: The cornbread is done when a toothpick inserted in the center comes out clean. Baking times can vary based on your oven, so check a few minutes before the suggested time if unsure.

Cooling: Allow the cornbread to cool in the pan on a wire rack. This helps it set and makes it easier to cut into slices.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use regular cornmeal instead of stone-ground?

Yes, you can use regular cornmeal instead of stone-ground.

Stone-ground cornmeal tends to have a coarser texture, but regular cornmeal will work just fine.

The texture might be slightly different, but the flavor will remain similar.

Can I substitute the sour cream with another dairy product?

Yes, you can substitute sour cream with plain Greek yogurt or buttermilk.

Greek yogurt will add a similar tangy flavor, while buttermilk will give the cornbread a slight tang and extra moisture.

Is it possible to make this cornbread gluten-free?

Yes, to make this cornbread gluten-free, ensure that your cornmeal, baking powder, and baking soda are certified gluten-free.

The rest of the ingredients are naturally gluten-free.

Can I use frozen corn instead of creamed corn?

You can use frozen or fresh corn as a substitute for creamed corn.

If using frozen or fresh corn, you may want to blend it slightly to achieve a similar consistency to creamed corn.

You may need to adjust the moisture level by adding a bit of extra milk or cream.

How can I make this cornbread spicier?

To make the cornbread spicier, you can add more chopped green chilies or incorporate finely chopped jalapeños.

You can also mix in some cayenne pepper or hot sauce into the batter for extra heat.

Can I use a different type of cheese?

Yes, you can use any cheese you prefer or have on hand.

Cheddar, Monterey Jack, or even pepper jack cheese are great alternatives.

Adjust the amount based on how cheesy you want the cornbread to be.

How can I store leftover cornbread?

Store leftover cornbread in an airtight container at room temperature for up to 2 days.

For longer storage, keep it in the refrigerator for up to a week or freeze it for up to 3 months.

Reheat in the oven or microwave before serving.

Can I make this cornbread ahead of time?

Yes, you can make the cornbread ahead of time.

Once it has cooled completely, store it in an airtight container.

Reheat in the oven at 350°F for about 10-15 minutes or until warmed through.

What can I use instead of an 8-inch round cake pan?

If you don’t have an 8-inch round cake pan, you can use an 8×8-inch square baking dish or a 9-inch round cake pan.

The baking time may vary slightly, so keep an eye on it and check for doneness with a toothpick.

Can I add other vegetables to the cornbread?

Yes, you can add other vegetables such as chopped bell peppers, onions, or even corn kernels.

Just make sure to chop them finely and adjust the moisture content if needed.