Chiles Rellenos Cornbread

9 ingredients
3 steps

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 Mexican blend cheese

Directions

  1. 1
    Preheat the oven to 400°F Lightly coat an 8-inch round cake pan with cooking spray.
  2. 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. Fold in the cornmeal mixture, green chiles, and cheese until just blended. Spread evenly in the prepared pan.
  3. 3
    Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool in the pan on a wire rack. Serve warm or at room temperature.

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