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Chiles Rellenos Baked In Cornbread


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5 poblano chiles, charred, peeled, seeds removed

1 1/2 cups Monterey Jack cheese, grated

2 teaspoons olive oil

1/2 cup minced onion

For the Cornbread

2 eggs

1 cup cream-style canned corn

1 cup milk

1 cup yellow cornmeal

1/4 cup all-purpose flour

1 tablespoon sugar

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup melted butter

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