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White Lily

Chicken Chile Cornbread Casserole


15 min


40 min


6 servings


Crisco® Original No-Stick Cooking Spray 1 tsp. chili powder
2 cups chopped cooked chicken 1 tsp. cumin
2 cups (8 oz.) shredded Monterey Jack Cheese 1 tbsp. chopped cilantro
1 (11 oz.) can Mexican-style corn undrained1/2 tsp. salt
1 (8 1/2 oz.) can cream-style corn 3/4 cup milk
1 (4 oz.) can diced green chiles undrained3 tbsps. Crisco® Pure Vegetable Oil
1 cup White Lily® Enriched Self-Rising Buttermilk White Cornmeal Mix plus 2 tbsps., divided1 large egg lightly beaten


  1. 1.
    HEAT oven to 400°F. Lightly spray a 9-inch square baking dish with no-stick cooking spray.

  2. 2.
    COMBINE chicken, cheese, Mexican-style corn, cream-style corn, chiles, 2 tablespoons cornmeal mix, chili powder, cumin, cilantro and salt. Spoon into prepared dish.

  3. 3.
    COMBINE remaining 1 cup cornmeal mix, milk, oil and egg until smooth. Pour over chicken mixture.

  4. 4.
    BAKE 35 to 40 minutes or until cornbread is golden brown.