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  • Corn Bread Chile Rellenos

    1 vote
    Corn Bread Chile Rellenos
    Prep: 20 min Cook: 45 min Servings: 8
    by Patrick Travis
    33 recipes
    >
    This is a cross between corn bread and chile rellenos I pulled together using a cornbread recipe that uses no baking soda or powder so its very dense. I layer whole canned green chilies between layers of cornbread batter, add some cheese, and have a very filling vegetarian main or side dish. I add pure ground chile powder to the batter but you can vary the flavor by adding just about any southwestern or Mexican seasonings you like. Its important to bake this thoroughly as the moisture in the chiles keeps the batter surrounding them from cooking in the time it would normally take for cornbread.

    Ingredients

    • 1 cup regular white flour
    • 1 cup cornmeal
    • 2 tablespoons granulated sugar
    • 2 tablespoons mild pure ground chile powder (substitute hot ground chile powder if you like a spicier flavor)
    • 1 teaspoon salt
    • 1/4 lb butter
    • 1 large egg
    • 2 ea 7 oz canned whole mild green chiles
    • 1 cup grated cheddar cheese

    Directions

    1. Drain the canned chiles. Open them up so each chile is a single flat piece. Place each chile between two paper towels and dry thoroughly, pressing out as much liquid as possible.
    2. Preheat the oven to 400 deg F.
    3. In a large bowl, mix together all of the dry ingredients.
    4. Melt the butter.
    5. In another bowl beat the egg and continue beating as you mix in the milk. When the milk is mixed with the egg, mix in the melted butter.
    6. When all of the liquids are well mixed, slowly add them to the dry ingredients, stirring to fully blend. The resulting batter will be very thick.
    7. Grease a 9" round or square baking pan and add about ½ of the batter.
    8. Place a single layer of the green chilies on top of the batter, covering the batter completely.
    9. Spread the cheddar cheese evenly over the peppers and cover with the remaining batter.
    10. Bake for 45 minutes.
    11. Let cool slightly and serve.

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