This savory cornbread is inspired by the flavors of classic chiles rellenos. Moist and tender, it’s packed with green chiles, creamy corn, and melted cheese, delivering just the right balance of richness and mild heat. It works beautifully as a side dish for chili or grilled meats, and it’s hearty enough to stand on its own.

Ingredients

• 1 1/2 cups yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 large eggs
• 1 cup creamed corn
• 1 cup shredded Monterey Jack or Cheddar Jack cheese
• 1/2 cup diced green chiles, drained
• 1 Tablespoon melted butter or neutral oil

Optional Add-Ins

• 1 Tablespoon finely diced Jalapeño (for extra heat)
• 1/2 teaspoon ground cumin or smoked paprika

Preparation

1. Preheat oven to 400°F. Lightly grease an 8-inch square or round baking dish.
2. In a medium bowl, whisk together the cornmeal, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk the sour cream, eggs, creamed corn, and melted butter until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
5. Gently stir in the shredded cheese and green chiles (and Jalapeño or spices if using).
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Let rest for 10 minutes before slicing and serving.