Chicken Chile Cornbread Casserole - White Lily®
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Chicken Chile Cornbread Casserole


6 Servings

Prep Time

15 min

Cook Time

40 min

Total Time

55 min

recipe image


No-Stick Cooking Spray

2 cups chopped cooked chicken

2 cups (8 oz.) shredded Monterey Jack Cheese

1 (11 oz.) can Mexican-style corn, undrained

1 (8 1/2 oz.) can cream-style corn

1 (4 oz.) can diced green chiles, undrained

1 cup White Lily® Enriched Self-Rising Buttermilk White Cornmeal Mix, plus 2 tbsps., divided

1 teaspoon chili powder

1 teaspoon cumin

1 tablespoon chopped cilantro

1/2 teaspoon salt

3/4 cup milk

3 tablespoons Pure Vegetable Oil

1 large egg, lightly beaten


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

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

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

Bake 35 to 40 minutes or until cornbread is golden brown.


Serving Size (1/6), Calories 390 (Calories from Fat 170), Total Fat 19g (Saturated Fat 7g, Trans Fat g), Cholesterol 100mg, Sodium 1180mg, Total Carbohydrate 25g (Dietary Fiber 3g, Sugars 4g), Protein 28g; Percent Daily Value*: Vitamin A 15%, Vitamin C 2%, Calcium 30%, Iron 25%. *Percent Daily Values are based on a 2,000 calorie diet.

*Percent Daily Values are based on a 2,000 calorie diet.

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