Directions to follow
- Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or skillet.
- In a large bowl, mix the cornmeal, flour, baking powder, salt, and black pepper together.
- In a separate bowl, whisk together the milk, eggs, and melted butter until well combined.
- Carefully combine the wet ingredients with the dry ingredients, mixing until just incorporated.
- Gently fold in the roasted green chiles, both cheeses, and diced onion if you’re using it.
- Pour the batter into your prepared dish, smoothing the top with a spatula.
- Bake for 30–35 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Allow it to cool slightly before slicing, and then enjoy that cheesy, gooey center!
Best ways to enjoy it
Stuffed peppers cornbread is delicious on its own but can be enhanced with some creative serving ideas. Consider serving it with a fresh garden salad for a light dinner or pairing it with hearty chili for a cozy meal. You can also top each slice with sour cream, fresh cilantro, or jalapeños for an extra layer of flavor.
How to store
To keep your leftovers fresh, store the cornbread in an airtight container in the refrigerator. It will last for about three to four days. When you’re ready to eat it again, simply reheat it in the oven at 350°F for about 10-15 minutes. For longer storage, you can freeze the slices. Wrap them tightly in plastic wrap and then aluminum foil; they will keep for up to three months in the freezer. Just remember to let them thaw in the fridge before reheating.
Helpful cooking tips
For the best texture, ensure you don’t overmix the batter once the wet and dry ingredients are combined. A few lumps are okay! Additionally, experimenting with different cheese blends can elevate the flavor profile. Try adding pepper jack for a little spice or even feta for a Mediterranean twist. Also, make sure to adjust the quantity of green chiles according to your heat preference.
Creative twists
While the classic version of stuffed peppers cornbread is satisfying, there’s room to get creative. Swap out the Monterey Jack for a smoky gouda or add some sun-dried tomatoes for a Mediterranean vibe. For a healthier version, you can substitute half of the flour with whole wheat flour and add diced bell peppers for extra vegetables. The possibilities are endless!
Your questions answered
What is the prep time for this recipe?
Preparing the ingredients and mixing will take about 15-20 minutes. The baking process then takes another 30-35 minutes.
Can I make this dish ahead of time?
Absolutely! You can prepare the batter the night before, cover it tightly, and store it in the fridge until you’re ready to bake.
Are there any substitutions for allergens?
Yes, you can use gluten-free flour blends to make a gluten-free version. For dairy-free options, almond or oat milk and a dairy-free cheese substitute would work well.
How spicy are the roasted green chiles?
It depends on whether you choose mild or hot chiles. Always taste a small amount first to gauge your spice tolerance.
