Chile Relleno & Honey MELT® Cornbread

Courtesy of: MELT®
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Servings: 12
Total Time:


Breads are the staple of every meal. This holds true for this unique take on traditional cornbread using chili rellenos and honey MELT® spread. When finished, you’ll see that it is more of an entrée than a side dish. What a happy surprise.

Author: Adapted from Bonnie Mandoe’s Vegetarian Nights: Fresh from Hawaii by Melt Chef, Cygnia Rapp



  • 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.