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!
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
- 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)
- 1¼ cup buttermilk
- ½ cup Honey Melt®, softened
- 3 eggs, beaten
- 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.