Celebrate Cinco de Mayo with this rich and satisfying chile relleno cornbread made with Honey Melt® – you won’t believe the scrumptious smell coming from your kitchen! This unusual cornbread is more of an entrée than a side dish. This recipe is adapted from Bonnie Mandoe’s Vegetarian Nights: Fresh from Hawaii. Happy Cinco de Mayo!


  • Topping:

    2 7-ounce cans whole green chiles, trimmed and sliced for stuffing

  • 4 ounces Monterey Jack cheese, cut into fingers
  • 4 ounces cheddar cheese, grated

Chopped Vegetables:

  • 1 cup chopped onion
  • ½ cup chopped sweet red pepper
  • ½ cup chopped green pepper
  • 1 cup organic corn kernels (frozen is fine if fresh corn for shucking is out of season)

Wet Ingredients:

  • 1¼ cup buttermilk
  • ½ cup Honey Melt®, softened
  • 3 eggs, beaten

Dry Ingredients:

  • 1½ cups organic corn meal
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder


Preheat the oven to 375 degrees F. Grease an 8-inch by 12-inch baking pan thoroughly with Melt® Organic. Serves 12.

  • Carefully slice one side of each of the whole green chiles and remove the seeds.
  • Stuff the cut ‘cheese fingers’ inside each of the sliced chiles and set aside.
  • In a small bowl, combine the chopped onions and red and green peppers with the corn.
  • In a separate bowl, combine the buttermilk, Honey Melt, beaten eggs and mix well.
  • In a large bowl, thoroughly mix together all of the (remaining) dry ingredients.
  • Add the liquid mixture to the dry ingredients and mix well, but do not beat.
  • Stir in the chopped vegetables.
  • Spoon the batter into the greased baking pan.
  • Arrange the stuffed chiles in the batter, pressing them firmly into place.
  • Sprinkle the grated cheese around the chiles.
  • Bake until firm and lightly browned, around 30 to 40 minutes. Do not over bake.
  • Cut into 12 squares and serve immediately.