Chiles Rellenos Cornbread
This Chiles Rellenos Cornbread is a bold, comforting twist on a beloved classic. Inspired by the flavors of traditional chiles rellenos, this dish marries the golden, crumbly warmth of Southern-style cornbread with the smoky depth of green chilies and the creamy richness of cheese and creamed corn.
Each bite delivers a tender, savory crumb with just the right amount of spice—perfect as a side dish or a stand-alone centerpiece. Whether served with a bowl of chili or alongside grilled meats, this cornbread is a celebration of flavor, texture, and rustic simplicity.
It’s the kind of recipe that feels both familiar and new—hearty enough for the table, yet exciting enough to remember.
Why People Will Love This Chiles Rellenos Cornbread Recipe:
Bold Fusion of Flavors: Combines the smoky, mildly spicy taste of green chiles with the classic comfort of sweet and savory cornbread—creating a unique flavor profile that stands out.
Comforting Texture: The blend of stone-ground cornmeal and creamed corn yields a moist, tender crumb with a rustic, hearty feel that’s deeply satisfying.
Cheesy Goodness: Melted cheddar-jack cheese throughout the batter offers pockets of gooey richness that elevate every bite.
Perfectly Balanced Heat: The green chiles provide just enough warmth without overwhelming the palate, making it approachable for most spice levels.
Versatile Dish: Works beautifully as a stand-alone snack, a side for soups or BBQ, or even as a flavorful base for brunch dishes like chili-topped cornbread or egg bakes.
Key Ingredients:
Stone-Ground Yellow Cornmeal: This hearty base provides a rich, slightly coarse texture and deep corn flavor—essential for authentic Southern-style cornbread.
Creamed Corn: Adds natural sweetness and moisture to the batter, ensuring a soft, tender bite that contrasts beautifully with the crisp edges.
Chopped Green Chilies: Bring a mild, earthy heat and a distinct roasted flavor reminiscent of classic chiles rellenos, infusing the bread with a Southwestern soul.
Cheddar-Jack Cheese: A perfect melt of sharp cheddar and mellow Monterey Jack, offering creamy richness and gooey cheese pulls throughout.
Sour Cream: Adds tang and fat for balance, making the cornbread luscious, moist, and flavorful without being heavy.
Expert Tips:
Use full-fat dairy: Opt for full-fat sour cream and real cheese—these add richness and moisture that low-fat versions simply can’t match, resulting in a more decadent and tender crumb.
Roast your own chiles if possible: While canned green chiles are convenient, roasting fresh poblano or Anaheim chiles adds a smoky depth and fresher flavor that truly mimics traditional chiles rellenos.
Don’t overmix the batter: Stir the ingredients just until combined. Overmixing activates the gluten in the cornmeal and flour, which can lead to a dense or chewy texture rather than the desired fluffiness.
Let the batter rest briefly: Allow the mixed batter to sit for about 5–10 minutes before baking. This hydrates the cornmeal, softens the texture, and enhances the overall flavor of the cornbread.
Use a preheated cast iron skillet: If you want crisp, golden edges like Southern-style cornbread, pour the batter into a hot, greased cast iron pan instead of a cake pan. It mimics the heat of traditional baking methods and adds a satisfying crunch.
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.
Important Notes When Making Chiles Rellenos Cornbread:
Balance of heat and flavor: This recipe is mild to moderately spicy depending on the type of green chiles used. If you prefer a spicier version, consider adding finely chopped jalapeños or hot Hatch chiles. For a milder loaf, rinse canned green chiles thoroughly or reduce the quantity slightly.
Moisture control matters: Creamed corn and sour cream bring moisture, but it’s essential not to add extra liquid beyond what’s listed. An overly wet batter can result in underbaked or soggy cornbread, especially in the center.
Cornmeal texture affects the crumb: Stone-ground cornmeal adds rustic texture and authentic flavor. If using finely ground cornmeal, your cornbread may turn out softer and less toothsome. Choose based on personal preference.
Let it rest before cutting: Allow the baked cornbread to cool for at least 10–15 minutes before slicing. This resting time lets steam redistribute inside the loaf, preventing it from crumbling and enhancing slice integrity.
Flavor develops over time: Like many savory baked goods, this cornbread often tastes even better the next day. The chiles and cheese settle into the crumb, creating deeper flavor cohesion with each bite. Store leftovers wrapped in foil or airtight containers for best results.
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.
How To Enjoy Chiles Rellenos Cornbread After Cooking:
Let It Rest
After baking, allow the cornbread to cool in the pan for 10–15 minutes on a wire rack. This resting period helps the structure set and prevents crumbling when sliced.
Cooling slightly also allows the cheese and chiles to settle into the crumb, enhancing both flavor and mouthfeel.
Slice with Intention
Use a sharp serrated knife to cut clean slices or wedges, especially if serving from a round or square pan.
For parties or potlucks, cut into small squares or cubes for bite-sized, handheld enjoyment.
Serving Suggestions
Serve warm or at room temperature. Warming enhances the cheesy aroma and softness of the crumb.
Top with extras for a full experience:
- A dollop of sour cream or crema
- Fresh chopped cilantro or green onions
- A splash of hot sauce or chipotle aioli for kick
- Honey drizzle if you love sweet-spicy contrast
Pairing Ideas
Enjoy as a side dish with chili, grilled meats, BBQ ribs, or black bean soup.
Serve as a brunch item alongside eggs, avocado, and roasted potatoes.
Add a slice to a Tex-Mex lunchbox with beans, guac, and tomato salsa.
Storage & Leftovers
Store leftovers in an airtight container at room temperature for 1 day, or refrigerate for up to 4 days.
Reheat gently in a toaster oven or microwave to restore softness.
For longer storage, freeze slices individually, then thaw and reheat as needed.
Nutrition Information:
Per serving (1 slice, based on 8 servings) for Chiles Rellenos Cornbread:
Calories: 210 kcal | Total Fat: 11.4 g
Saturated Fat: 5.2 g | Monounsaturated Fat: 3.1 g | Polyunsaturated Fat: 1.6 g
Cholesterol: 62 mg | Sodium: 330–370 mg (depending on salt content in cheese and canned chilies)
Total Carbohydrates: 23.8 g | Dietary Fiber: 2.2 g | Sugars: 2.6 g
Protein: 6.3 g
Frequently Asked Questions:
Can I make this cornbread ahead of time?
Yes! This cornbread can be made 1–2 days in advance. After baking, let it cool completely, wrap tightly, and store in the refrigerator. Reheat in a low oven (300°F) for about 10 minutes to restore texture before serving.
How spicy is the cornbread with green chilies?
This version is mildly spicy. The canned green chilies used are typically very gentle in heat. If you prefer more heat, you can add chopped jalapeños or a pinch of cayenne pepper to the batter.
Can I substitute the sour cream with something else?
Yes, you can substitute full-fat Greek yogurt or plain whole milk yogurt for a similar tangy richness. Avoid low-fat versions, as they may make the cornbread less moist.
How do I know when the cornbread is fully baked?
Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready. The top should be golden brown, and the edges slightly pulled away from the pan.
Can I use a different type of cheese?
Absolutely! While cheddar-jack cheese adds a creamy, melty texture, you can use sharp cheddar, pepper jack, or even crumbled queso fresco for a more authentic flavor twist.
Do I need to rinse and drain the canned green chilies before adding them?
Yes, rinsing and draining the chilies helps remove excess sodium and moisture, which ensures the cornbread batter stays the right consistency and doesn’t become soggy.
Can I use regular cornmeal instead of stone-ground cornmeal?
You can, but stone-ground cornmeal gives a more rustic texture and deeper corn flavor. If you use finely ground cornmeal, the texture may be smoother and slightly less hearty.
What’s the best way to avoid overmixing the batter?
Once you combine the wet and dry ingredients, fold them gently with a spatula until just combined. Stop mixing as soon as you no longer see streaks of dry flour—overmixing can lead to a dense, tough cornbread.
Should I preheat the baking pan before pouring in the batter?
It’s not required, but preheating the pan with a little oil can give the cornbread a crispier crust. If you want that golden, crispy bottom layer, it’s a great tip to try.
How can I tell if the batter is too thick or too runny?
The batter should be thick enough to spread but not pourable like cake batter. If it’s too thick (crumbly), add a tablespoon or two of milk. If it’s too thin, sprinkle in a bit more cornmeal until it thickens slightly.