Chile Relleno & Honey MELT® Cornbread
Serves: 12
You won’t believe the scrumptious smell coming from your kitchen! This unusual cornbread is more of an entrée than a side dish.
  • 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
  1. Preheat the oven to 375 degrees F. Grease an 8-inch by 12-inch baking pan thoroughly with MELT Organic. Serves 12.
  2. Carefully slice one side of each of the whole green chiles and remove the seeds.
  3. Stuff the cut ‘cheese fingers’ inside each of the sliced chiles and set aside.
  4. In a small bowl, combine the chopped onions and red and green peppers with the corn.
  5. In a separate bowl, combine the buttermilk, Honey MELT, beaten eggs and mix well.
  6. In a large bowl, thoroughly mix together all of the (remaining) dry ingredients.
  7. Add the liquid mixture to the dry ingredients and mix well, but do not beat.
  8. Stir in the chopped vegetables.
  9. Spoon the batter into the greased baking pan.
  10. Arrange the stuffed chiles in the batter, pressing them firmly into place.
  11. Sprinkle the grated cheese around the chiles.
  12. Bake until firm and lightly browned, around 30 to 40 minutes. Do not over bake.
  13. Cut into 12 squares and serve immediately.

Recipe Categories: Breads, Gluten Free, Honey MELT Organic Recipes, Main Dishes, and Sides.
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