Delicious Chiles Rellenos Cornbread Recipe

Ingredients:

2 cups stone-ground yellow cornmeal

2 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 cup sour cream

2 large eggs

1 cup creamed corn

1 (4 ounce) can chopped green chilies, rinsed and drained

1 cup shredded cheddar-jack cheese
Instructions:

Step 1:

Preheat the oven to 400°F Lightly coat an 8-inch round cake pan with cooking spray.

Step 2:

In a medium bowl, whisk the cornmeal, baking powder, baking soda, and salt.

In a large bowl, whisk the sour cream, eggs, and creamed corn.

Gently fold in the cornmeal mixture, diced green chilies, and cheddar-jack cheese until just combined.

Pour the batter into the prepared baking dish, spreading it evenly.

Step 3:

Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cornbread to cool in the pan on a wire rack before cutting.

Serve warm or at room temperature.

Notes:
Ingredient Notes

Cornmeal: Use stone-ground yellow cornmeal for a more traditional texture and flavor. If you prefer a finer texture, you can use regular cornmeal, but it will alter the texture slightly.

Baking Powder & Baking Soda: Both are used to help the cornbread rise and become fluffy. Ensure they are fresh for best results.

Sour Cream: Adds moisture and richness to the cornbread. You can substitute plain Greek yogurt if you prefer a lighter option.

Creamed Corn: Provides sweetness and moisture. If using fresh corn, you might need to adjust the moisture content by adding a bit more sour cream.

Green Chilies: Rinse and drain the canned chilies to avoid excess moisture that could affect the cornbread’s texture. Adjust the amount based on your spice preference.

Mexican Blend Cheese: This blend typically includes cheddar, Monterey Jack, and sometimes other cheeses. For a more authentic flavor, you can use sharp cheddar or Monterey Jack cheese.
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Preparation Tips

Preheating: Make sure the oven is fully preheated to 400°F before baking to ensure even cooking.

Pan Preparation: Lightly coat the pan with cooking spray to prevent sticking. You can also use parchment paper for easier removal.

Mixing: Be careful not to overmix the batter. Fold until just combined to avoid a dense texture.

Baking Time: The cornbread is done when a toothpick inserted in the center comes out clean. Baking times can vary based on your oven, so check a few minutes before the suggested time if unsure.

Cooling: Allow the cornbread to cool in the pan on a wire rack. This helps it set and makes it easier to cut into slices.
Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1