I love how this cornbread brings the bold, comforting flavors of chiles rellenos into an easy side dish or snack. It’s cheesy, satisfying, and has just the right amount of kick from the roasted chiles. Whether I’m serving it alongside chili, a bowl of soup, or enjoying it on its own, it never disappoints. It’s perfect for potlucks, holiday dinners, or any night I want something a little more special than plain cornbread.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
yellow cornmeal
all-purpose flour
baking powder
salt
eggs
milk or buttermilk
melted butter or oil
roasted green chiles, diced
shredded cheese (cheddar, Monterey Jack, or a blend)
Note: Please provide the full list of ingredients and measurements if you’d like me to include exact amounts.
Directions
I preheat my oven to 375°F (190°C) and grease a baking dish or cast-iron skillet.
In a large bowl, I mix the cornmeal, flour, baking powder, and salt.
In a separate bowl, I whisk together the eggs, milk, and melted butter.
I combine the wet and dry ingredients until just mixed, then gently fold in the diced green chiles and shredded cheese.
I pour the batter into the prepared dish and smooth the top.
I bake for about 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
I let it cool for a few minutes before slicing and serving warm.
Servings and timing
This recipe makes about 9 squares (or more if cut smaller). It takes around 10 minutes to prep and 25–30 minutes to bake, so I have it on the table in under 40 minutes.
Variations
I sometimes add corn kernels for extra sweetness and texture.
For more heat, I use spicy pepper jack cheese or add chopped jalapeños.
I swap milk for buttermilk when I want extra tang and tenderness.
If I’m going gluten-free, I use a 1:1 gluten-free flour blend.
I turn it into muffins by dividing the batter into a muffin tin and baking for 15–18 minutes.
Storage/Reheating
I store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I warm slices in the microwave for about 15–20 seconds or pop them in the oven at 300°F (150°C) until heated through. It also freezes well—just wrap tightly and thaw overnight in the fridge.
FAQs
Can I use canned green chiles?
Yes, I often use canned roasted green chiles for convenience. I just drain them well before adding to the batter.
What cheese works best?
I usually go with sharp cheddar or Monterey Jack, but a mix of both is even better. Pepper jack adds a nice kick.
Can I make this in advance?
Absolutely. I bake it a day ahead, cool it completely, and store it tightly wrapped. I reheat just before serving.
Can I make this without eggs?
Yes, I’ve used flax eggs (1 tbsp ground flax + 3 tbsp water per egg) with good results if I’m out of eggs or making it vegan.
What dishes pair well with this cornbread?
I love serving it with chili, enchiladas, soups, or grilled meats. It also makes a great addition to a brunch spread.
Conclusion
This Chiles Rellenos Cornbread is everything I want in a savory bake—moist, cheesy, and packed with flavor. It’s a fun twist on a classic, and it brings that perfect blend of comfort and spice to any meal. Whether I’m serving it fresh from the oven or sneaking a leftover square for breakfast, it’s always a hit.
This cheesy cornbread is packed with roasted green chiles and melty cheese for a bold, savory twist on a classic. Perfect as a side dish or comfort food snack!
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
½ tsp salt
2 large eggs
1 cup milk (or buttermilk for extra richness)
¼ cup melted butter (or neutral oil)
1 cup shredded cheddar or Monterey Jack cheese
1 (4 oz) can diced roasted green chiles (or 1–2 freshly roasted and chopped)
Optional: ½ tsp cumin or chili powder for added flavor
Optional topping: Extra shredded cheese or sliced jalapeños
Instructions
Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or line with parchment.
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and optional spices.
In a separate bowl, whisk together eggs, milk, and melted butter.
Pour wet ingredients into dry and stir until just combined.
Fold in cheese and chopped green chiles.
Pour batter into prepared dish. Top with extra cheese or jalapeños if desired.
Bake for 25–30 minutes, or until golden and a toothpick comes out clean.
Let cool for 10 minutes before slicing. Serve warm!
Notes
Make it spicy: Add fresh jalapeños or hot pepper cheese.
Cheese options: Try pepper jack, queso Oaxaca, or a cheddar blend.
Serving ideas: Delicious with soups, stews, or topped with sour cream and salsa.
Storage: Wrap tightly and refrigerate for up to 4 days. Reheat in the oven or toaster oven.
