Chiles Rellenos Cornbread

Introduction

If you love cornbread but crave a little extra flavor, Chiles Rellenos Cornbread is the perfect recipe for you. The natural sweetness of stone-ground cornmeal pairs beautifully with the smoky heat of roasted peppers, creating a balance of flavors that’s comforting yet exciting. Whether you’re serving it alongside chili, barbecue, or as part of a holiday feast, this cornbread is a delicious way to add a bold twist to your meal.

My recipe story

I first discovered the idea of adding roasted chiles to cornbread while experimenting in my kitchen after a family trip to New Mexico. The memory of smoky green chiles roasting on open flames was unforgettable, and I wanted to capture that essence in a simple, everyday recipe. Cornbread was the natural choice because of its rustic charm and ability to carry bold flavors. Over time, I refined this recipe to strike just the right balance—moist, tender crumb, golden crust, and a subtle kick of spice from the chiles. Now, it’s a staple in my home whenever we crave something hearty and flavorful.

Ingredient breakdown

The foundation of this recipe is stone-ground yellow cornmeal. Using a coarser, stone-ground meal gives the cornbread more texture and flavor compared to finely milled varieties. Cornmeal naturally has a nutty, slightly sweet taste that works beautifully with the smokiness of chiles.

Baking powder and baking soda act as leavening agents, ensuring your cornbread rises properly and develops a fluffy interior. The small addition of salt enhances the overall flavor, balancing the sweetness of cornmeal and the heat from the chiles. You’ll also need common wet ingredients like buttermilk, eggs, and a bit of melted butter or oil for richness. Roasted chiles—such as poblano, Anaheim, or Hatch—are folded into the batter to deliver smoky, mildly spicy notes throughout every bite. Optional ingredients like shredded cheese or fresh herbs can take it to the next level.

Equipment you’ll need

• Large mixing bowl
• Medium bowl for wet ingredients
• Whisk and spatula
• Cast-iron skillet or baking dish
• Measuring cups and spoons
• Oven mitts
• Knife and cutting board (for chopping chiles)

Step-by-step directions

Step 1: Prepare the chiles. Start by roasting your chiles over an open flame, under a broiler, or on a hot skillet until their skins blister and char. Once roasted, place them in a covered bowl or bag to steam, then peel away the skins. Remove seeds if you prefer a milder flavor, then chop the flesh into small pieces. This step infuses the cornbread with deep, smoky chile essence.

Step 2: Preheat and prepare. Preheat your oven to 400°F (200°C). If using a cast-iron skillet, place it in the oven while it preheats. This creates a sizzling-hot surface that gives your cornbread a crisp, golden crust. If using a baking dish, lightly grease it with butter or oil to prevent sticking.

Step 3: Mix dry ingredients. In a large bowl, whisk together 2 cups stone-ground yellow cornmeal, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Combining the dry ingredients first ensures even distribution of leavening agents, which helps the bread rise consistently.

Step 4: Combine wet ingredients. In a separate bowl, whisk together 2 large eggs, 1 1/2 cups buttermilk, and 1/4 cup melted butter or oil until smooth. The buttermilk provides tang and tenderness, while the fat keeps the crumb moist and flavorful.

Step 5: Bring it all together. Pour the wet mixture into the bowl of dry ingredients. Gently stir with a spatula until just combined—be careful not to overmix, as this can make your cornbread tough. Fold in the roasted, chopped chiles and, if desired, a handful of shredded cheese.

Step 6: Bake to perfection. Carefully remove the hot skillet from the oven and add a little butter to coat the bottom. Pour in the batter, spreading evenly. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let it cool slightly before slicing and serving.

Variations & substitutions

Feel free to adjust this recipe based on what you have on hand. Use Hatch, poblano, or even jalapeños for different heat levels. Swap buttermilk for a mix of milk and a splash of vinegar or lemon juice if needed. Cheddar, Monterey Jack, or Cotija cheese add creamy richness. For a heartier version, stir in corn kernels, diced onions, or crumbled bacon. Vegan? Use plant-based milk with vinegar and replace eggs with flaxseed meal.

Storage, freezing & make-ahead

Store leftover cornbread tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap individual slices in plastic wrap and place in a freezer bag—good for up to 2 months. Reheat in a warm oven to restore its texture. You can also make the batter ahead, refrigerate for a few hours, and bake just before serving for maximum freshness.

Serving ideas & pairings

Chiles Rellenos Cornbread pairs beautifully with chili con carne, barbecue ribs, pulled pork, or a simple bowl of soup. Serve it warm with honey butter for a sweet contrast, or crumble it over salads for crunch. It also makes a wonderful side for holiday spreads, bringing color and spice to your festive table.

FAQ

Can I use canned chiles instead of fresh? Yes! Canned fire-roasted green chiles work well and save time—just drain before adding.

How spicy is this cornbread? That depends on the type of chile you choose. Poblanos are mild, while jalapeños bring more heat.

Can I make this gluten-free? Absolutely. Replace any flour in the recipe with a gluten-free blend, though this base uses cornmeal which is naturally gluten-free.

What’s the best pan to use? A cast-iron skillet is ideal for crisp edges, but a standard baking dish also works.

Can I add protein to make it a meal? Yes, you can mix in cooked sausage, bacon, or shredded chicken to turn it into a hearty main dish.

Final thoughts

Chiles Rellenos Cornbread is a vibrant twist on a beloved classic, bringing together the comfort of Southern baking with the bold flair of roasted chiles. It’s versatile enough to serve with casual weeknight dinners or as a star at holiday feasts. With its golden crust, tender crumb, and smoky kick, this cornbread is sure to become a favorite in your recipe collection. Try it once, and you’ll find yourself craving its irresistible flavor again and again.

Chiles Rellenos Cornbread

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• Author: Sarah White
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A golden, tender cornbread infused with smoky roasted chiles for a flavorful twist. Perfect as a side dish or served with chili and barbecue.

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Ingredients

Scale 1x2x3x

• 2 cups stone-ground yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups buttermilk
• 1/4 cup melted butter or vegetable oil
• 1 cup roasted, peeled, and chopped chiles (poblano, Hatch, or Anaheim)
• 1 cup shredded cheese (cheddar, Monterey Jack, or Cotija, optional)
• 1/2 cup fresh or frozen corn kernels (optional)

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Instructions

1. Preheat oven to 400°F (200°C). Place a cast-iron skillet in the oven to heat or lightly grease a baking dish. 
2. Roast the chiles until skins blister, then peel, seed, and chop them. Set aside. 
3. In a large bowl, whisk cornmeal, baking powder, baking soda, and salt until combined. 
4. In another bowl, whisk eggs, buttermilk, and melted butter or oil until smooth. 
5. Pour wet ingredients into dry ingredients, stirring gently until just combined. Fold in roasted chiles, cheese, and corn if using. 
6. Remove the hot skillet from the oven, coat with a little butter, then pour in the batter. 
7. Bake 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool slightly before slicing.

Notes

Serve warm with honey butter, chili, or barbecue. Store leftovers wrapped at room temperature for 2 days or refrigerate up to 5 days. Freeze slices for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American, Mexican-Inspired