Description
Chiles Rellenos Cornbread is a delightful fusion of flavors, where the sweet, moist cornbread meets the creamy, cheesy filling of roasted poblano peppers. Each bite offers a satisfying crunch on the outside, giving way to a soft, savory interior that bursts with the warmth of spices and the richness of melted cheese.
Ingredients
Scale
- Cornbread Base:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- Filling:
- 2 large poblano peppers, roasted and peeled
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese, softened
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix the cornmeal, flour, baking powder, salt, and sugar until well combined.
- In another bowl, whisk together the milk, vegetable oil, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a separate bowl, mix the roasted poblano peppers, Monterey Jack cheese, cream cheese, cumin, and smoked paprika until well blended.
- Grease a 9×13 inch baking dish and pour half of the cornbread batter into the dish.
- Spread the filling evenly over the batter, then top with the remaining cornbread batter.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Notes
- This cornbread can be made a day in advance; simply reheat in the oven before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a spicier version, add diced jalapeños to the filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: main-dish
- Method: baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice (1/8 of the dish)
- Calories: 320
- Sugar: 6 grams
- Sodium: 450 milligrams
- Fat: 15 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 3 grams
- Protein: 8 grams
- Cholesterol: 60 milligrams
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