Stuffed Chile Rellenos Cornbread

Instructions

1. Preheat the oven to 375°F (190°C). Place a 10-inch cast-iron skillet in the oven while it preheats.
2. Heat the olive oil in a skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened.
3. Add the garlic and cook for 30 seconds until fragrant.
4. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
5. Stir in the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
6. Add the diced roasted green chiles and red bell pepper. Cook for 2–3 minutes, then remove from the heat and set aside.
7. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
8. In a separate bowl, whisk the eggs, milk, melted butter, and honey until smooth.
9. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
10. Fold in 1 cup Monterey Jack and ½ cup Cheddar cheese.
11. Carefully remove the hot skillet from the oven and lightly grease it with butter or cooking spray.
12. Pour half of the cornbread batter into the skillet and spread evenly.
13. Layer the roasted poblano peppers and green chiles over the batter.
14. Spoon the seasoned beef mixture evenly over the peppers.
15. Sprinkle the Monterey Jack and Cheddar cheeses over the beef.
16. Pour the remaining cornbread batter over the top, spreading gently to cover the filling as evenly as possible.
17. Sprinkle the remaining cheese over the surface.
18. Bake for 35–40 minutes, or until the cornbread is golden brown and a toothpick inserted into the cornbread portion comes out mostly clean.
19. If the top begins browning too quickly, loosely cover the skillet with foil during the final 10 minutes.
20. Let the cornbread rest for 10 minutes before slicing.
21. Garnish with fresh cilantro and serve warm with sour cream, crema, pico de gallo, or your favorite toppings.

Variations

• Replace the ground beef with shredded chicken, ground turkey, or seasoned pork.
• Add black beans or pinto beans to the beef layer for extra heartiness.
• Use Pepper Jack cheese for a spicy, extra-melty filling.
• Add corn kernels to the cornbread batter for additional sweetness and texture.
• For a vegetarian version, replace the beef with black beans, pinto beans, corn, and sautéed peppers.

Tips

• Roast fresh poblanos until blistered, then steam and peel them for the deepest chile flavor.
• Allow the beef filling to cool slightly before layering so it doesn’t make the cornbread batter overly loose.
• Don’t overmix the cornbread batter; a few small lumps are fine and will help keep it tender.
• Let the skillet rest before slicing so the molten cheese has time to settle and the layers hold together.
• For an especially golden top, switch the oven to broil for the final 1–2 minutes, watching closely so the cheese doesn’t burn.