If you’re looking to add a delicious twist to your cornbread, this Chiles Rellenos Cornbread recipe is the perfect choice. Combining the classic flavors of chiles rellenos with the comforting texture of cornbread, this dish is a hit for any occasion. Whether you’re serving it as a side dish or a main course, your taste buds are in for a treat.
Ingredients
To make this flavorful Chiles Rellenos Cornbread, you’ll need the following ingredients:
- 1 cup of yellow cornmeal
- 1 cup of all-purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1/4 cup of sugar
- 1 cup of milk
- 1/3 cup of vegetable oil
- 2 large eggs
- 1 cup of shredded cheddar cheese
- 1 cup of diced roasted green chiles (such as poblano or Anaheim)
- 1/2 cup of corn kernels (fresh, canned, or frozen)
- 1/2 cup of diced onion
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- Optional toppings: sour cream, fresh cilantro, and sliced jalapeños
Instructions
Follow these simple steps to create your delicious Chiles Rellenos Cornbread:
- Preheat the oven: Start by preheating your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a cast-iron skillet.
- Mix dry ingredients: In a large bowl, combine the cornmeal, flour, baking powder, salt, baking soda, and sugar. Stir until well mixed.
- Prepare wet ingredients: In another bowl, whisk together the milk, vegetable oil, and eggs until fully combined.
- Combine ingredients: Pour the wet mixture into the dry ingredients. Stir until just combined, being careful not to overmix.
- Add flavors: Gently fold in the shredded cheddar cheese, diced roasted green chiles, corn kernels, diced onion, ground cumin, and chili powder. Mix until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared baking dish or skillet. Smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cornbread to cool slightly before serving. For added flavor, top with sour cream, fresh cilantro, and sliced jalapeños if desired.
Tips for Success
- Choosing chiles: Feel free to use your favorite roasted chiles. Poblano and Anaheim chiles are great choices for a mild heat, but if you prefer spicier dishes, you can try using jalapeños or serrano peppers.
- Cheese options: While cheddar cheese adds a rich flavor, you can experiment with other cheeses like Monterey Jack or Pepper Jack for a different taste profile.
- Make it a meal: Add cooked ground beef or shredded chicken to the batter to turn this Chiles Rellenos Cornbread into a complete meal.
Nutritional Information
This Chiles Rellenos Cornbread recipe serves about 8 people. Here’s a breakdown of the estimated nutritional values per serving:
- Calories: 250
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 350mg
- Total Carbohydrates: 25g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 7g
Conclusion
Chiles Rellenos Cornbread is a delightful fusion of flavors that elevates traditional cornbread to a whole new level. With its cheesy, spicy, and slightly sweet taste, this dish is perfect for family gatherings, potlucks, or a cozy dinner at home. Try this recipe today and enjoy the delicious combination of chiles rellenos and cornbread!
Serving and Storage Tips for Chiles Rellenos Cornbread
Serving Tips
- Warm and Fresh: For the best taste, serve the cornbread warm from the oven. It’s delicious on its own or with a dollop of sour cream and a sprinkle of fresh cilantro.
- Pairing Ideas: Chiles Rellenos Cornbread pairs wonderfully with a variety of dishes. Consider serving it alongside chili, soups, or grilled meats. It’s also a great side for Mexican-inspired meals like tacos or enchiladas.
- Garnishes: Add a touch of freshness with optional garnishes such as sliced jalapeños, chopped green onions, or a squeeze of lime juice. These additions can enhance the flavor and presentation of your cornbread.
- Cutting and Serving: Use a serrated knife to cut the cornbread into squares or wedges. If you’re using a cast-iron skillet, you can cut and serve directly from the skillet for a rustic presentation.
Storage Tips
- Cooling: Allow the cornbread to cool completely before storing. This helps prevent condensation and keeps the texture from becoming soggy.
- Refrigeration: Store leftover cornbread in an airtight container or wrap it tightly with plastic wrap. Refrigerate for up to 4-5 days. Chiles Rellenos Cornbread can be enjoyed cold, but reheating will bring back its fresh-baked flavor.
- Freezing: If you’d like to keep it longer, you can freeze the cornbread. Wrap individual pieces tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the oven or microwave.
- Reheating: Reheat cornbread in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. If reheating from frozen, let it thaw first and then reheat. Alternatively, you can microwave individual pieces for 30-60 seconds, but note that this method may make the cornbread a bit less crisp.
By following these serving and storage tips, you can ensure that your Chiles Rellenos Cornbread stays delicious and enjoyable long after it’s been baked!
1. Can I use fresh chiles instead of roasted ones?
Yes, you can use fresh chiles, but roasting them first enhances their flavor and makes them easier to peel. To roast fresh chiles, place them under the broiler or on a grill until the skin is charred and blistered. Then, place the chiles in a paper bag or covered bowl to steam for about 10 minutes, which will make it easier to peel off the skins. After peeling, dice the chiles and add them to your cornbread batter.
2. Can I make this cornbread ahead of time?
Yes, you can make Chiles Rellenos Cornbread ahead of time. Bake the cornbread, then cool it completely before storing it in an airtight container. You can keep it in the refrigerator for up to 4-5 days or freeze it for up to 3 months. Reheat the cornbread in the oven or microwave before serving to bring back its fresh-baked texture.
3. What can I use as a substitute for cornmeal?
If you don’t have cornmeal, you can use polenta as a substitute. Polenta has a similar texture and flavor to cornmeal. However, if you need a gluten-free option, make sure the polenta is labeled as gluten-free. You could also use a combination of all-purpose flour and a small amount of cornflour, but the texture and flavor might differ slightly from using pure cornmeal.
4. Can I add meat to this cornbread recipe?
Absolutely! To make this Chiles Rellenos Cornbread a complete meal, you can add cooked ground beef, shredded chicken, or even crumbled sausage to the batter. Simply stir in the cooked meat with the cheese and chiles before baking. This will give your cornbread a hearty, protein-packed twist that’s perfect for a main dish.