Last Updated on July 30, 2025 by Casia Valdés
Cornbread is a comfort food staple—warm, crumbly, and versatile. But when you infuse it with the bold flavors of a beloved Mexican dish like chiles rellenos, it transforms from simple side to star of the meal. Introducing Chiles Rellenos Cornbread—a recipe that blends creamy corn, roasted green chilies, and melty cheese into one irresistibly moist and flavorful bake.
This is not your average cornbread. It’s rich, savory, and just the right amount of spicy. It pairs wonderfully with a bowl of chili on a winter night or holds its own beside grilled meats in the summer sun.
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Why You’ll Love This Chiles Rellenos Cornbread
Think of this as cornbread with attitude. The green chilies bring subtle heat, the cheddar-jack cheese melts into gooey pockets, and the creamed corn and sour cream keep the crumb tender and moist. Inspired by the classic chiles rellenos dish—roasted peppers stuffed with cheese and sometimes meat—this recipe captures all that flavor in a simple, fuss-free bake.
It’s easy to prepare, uses pantry staples, and delivers the perfect balance of sweet, spicy, and savory in every slice.
Ingredients
To make Chiles Rellenos Cornbread for 6 servings, gather the following ingredients:
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2 cups stone-ground yellow cornmeal
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup sour cream
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2 large eggs
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1 cup creamed corn
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1 (4 oz) can chopped green chilies, rinsed and drained
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1 cup shredded cheddar-jack cheese
This cornbread can easily be customized—see the tips below for optional add-ins like fresh jalapeños, ground cumin, or a blend of Mexican cheeses.
Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 400°F (200°C). Lightly grease an 8-inch round cake pan or a square baking dish with cooking spray or a touch of oil. This helps the cornbread release cleanly once baked.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the cornmeal, baking powder, baking soda, and salt. Mixing the dry ingredients separately ensures even distribution before combining with the wet ingredients.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk together the sour cream, eggs, and creamed corn until smooth and well blended. This mixture provides the creamy, moist base that makes this cornbread so satisfying.
Step 4: Bring It All Together
Gently fold the dry ingredients into the wet ingredients. Once mostly combined, stir in the green chilies and cheddar-jack cheese. Don’t overmix—just enough to bring everything together into a thick, slightly textured batter.
Step 5: Bake to Perfection
Pour the batter into your prepared baking dish and spread it evenly. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Step 6: Cool and Serve
Let the cornbread cool in the pan for about 10–15 minutes on a wire rack. This allows it to set and makes slicing easier. Serve warm or at room temperature.
Serving Suggestions
This Chiles Rellenos Cornbread is flavorful enough to serve on its own, but it shines when paired with:
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Bowl of chili or tortilla soup
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Grilled meats like steak, chicken, or carnitas
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Huevos rancheros or a hearty breakfast skillet
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Topped with sour cream, salsa, or avocado slices
It’s also great as a spicy alternative to traditional cornbread in holiday meals.
Tips and Variations
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Add more heat: Dice a fresh jalapeño or add a dash of cayenne to the batter.
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Extra cheese: Mix in a blend of cheeses like Oaxaca, Monterey Jack, or a spicy pepper jack.
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For added flavor: Stir in ½ teaspoon of ground cumin or a pinch of smoked paprika.
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Make it a meal: Add cooked chorizo or seasoned ground beef for a heartier dish.
Make Ahead and Storage
Chiles Rellenos Cornbread can be made a day in advance and stored covered at room temperature. To keep longer, refrigerate for up to 3 days or freeze for up to 2 months. Reheat slices in the oven or microwave for best results.
Final Thoughts
Whether you’re hosting a brunch, cooking a cozy dinner, or bringing a dish to share, Chiles Rellenos Cornbread is a guaranteed hit. It takes the comforting familiarity of cornbread and infuses it with bold, zesty Mexican flavors that will have everyone reaching for seconds.
With minimal prep, simple ingredients, and versatile pairing options, this is one of those recipes you’ll keep in your rotation all year long.
Chiles Rellenos Cornbread
Ingredients
Method
- Preheat your oven to 400°F (200°C). Lightly grease an 8-inch round cake pan or a square baking dish with cooking spray or a touch of oil. This helps the cornbread release cleanly once baked.
- In a medium bowl, whisk together the cornmeal, baking powder, baking soda, and salt. Mixing the dry ingredients separately ensures even distribution before combining with the wet ingredients.
- In a large bowl, whisk together the sour cream, eggs, and creamed corn until smooth and well blended. This mixture provides the creamy, moist base that makes this cornbread so satisfying.
- Gently fold the dry ingredients into the wet ingredients. Once mostly combined, stir in the green chilies and cheddar-jack cheese. Don’t overmix—just enough to bring everything together into a thick, slightly textured batter.
- Pour the batter into your prepared baking dish and spread it evenly. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Let the cornbread cool in the pan for about 10–15 minutes on a wire rack. This allows it to set and makes slicing easier. Serve warm or at room temperature.
