Chiles Rellenos Cornbread is a comforting, flavorful twist on classic cornbread, inspired by the beloved flavors of chiles rellenos. Moist and tender with pockets of melted cheese and roasted green chiles, this dish strikes the perfect balance between savory richness and subtle heat.
The roasted green chiles bring depth and warmth without overpowering the bread, while Monterey Jack and cheddar melt beautifully into the batter, creating a soft, gooey interior. The cornmeal base adds that familiar cornbread texture, making every bite hearty and satisfying.
This cornbread is incredibly versatile. It works just as well as a side dish for soups, stews, and chili as it does served on its own as a snack or light meal. Baked until golden, it fills the kitchen with an irresistible aroma that signals comfort food at its best.
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Serve it warm and fresh from the oven, sliced thick to show off the cheesy interior. Whether for weeknight dinners or gatherings, this chiles rellenos cornbread is always a crowd-pleaser.
Servings: 6–8
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup milk
- 2 large eggs
- 1/3 cup melted butter or oil
- 1 cup shredded Monterey Jack or mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1 cup roasted green chiles, chopped
- 1/4 cup diced onion, optional
Instructions:
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