Chiles Rellenos Cornbread

Oh wow, Chiles Rellenos Cornbread is such a fun twist—spicy, cheesy, and a little sweet from the cornbread 🌽🌶️. Here’s a simple recipe you can try:

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Ingredients (for one 8×8-inch pan)

For the cornbread:

• 1 cup cornmeal

• 1 cup all-purpose flour

• ¼ cup sugar (optional, for a slightly sweet cornbread)

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 cup milk

• 2 large eggs

• ¼ cup melted butter or oil

For the chiles rellenos filling:

• 4–5 roasted poblano peppers (peeled and seeded)

• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

• Optional: cooked onions or cooked meat for extra flavor

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Instructions

1. Preheat oven: 400°F (200°C) and grease an 8×8-inch baking pan.

2. Prepare the cornbread batter:

   • In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.

   • In another bowl, whisk milk, eggs, and melted butter.

   • Combine wet and dry ingredients until smooth.

3. Assemble the chiles rellenos layers:

   • Pour about half of the cornbread batter into the pan.

   • Place the roasted poblano peppers on top.

   • Stuff the peppers with shredded cheese (and onions or meat if using).

   • Pour the remaining cornbread batter over the top, covering the peppers.

4. Bake: 25–30 minutes, or until a toothpick inserted in the center comes out clean.

5. Cool slightly and serve: Cut into squares and enjoy!

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If you want, I can also give a spicier, “melty cheese inside every bite” version that makes the cornbread extra gooey and flavorful—it’s a showstopper. Do you want me to do that?