Chiles Rellenos Cornbread

Instructions:

1. Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish or oven-safe skillet.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and black pepper.
3. In a separate bowl, whisk together the milk, eggs, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir just until combined.
5. Fold in the roasted green chiles, shredded cheeses, and onion if using.
6. Pour the batter into the prepared dish and smooth the top evenly.
7. Bake for 30 to 35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
8. Let cool slightly before slicing to allow the cheesy center to set.

Variations

• Use pepper jack cheese for extra heat.
• Add cooked, crumbled chorizo or bacon for a heartier version.
• Swap milk for buttermilk for a slightly tangier flavor.
• Add a pinch of cumin or garlic powder for extra depth.

Tips

• Do not overmix the batter to keep the cornbread tender.
• Drain canned green chiles well to avoid excess moisture.
• Let the cornbread rest briefly before slicing for cleaner pieces.
• Serve warm with sour cream, butter, or a light drizzle of honey for a sweet-and-savory finish.