Chicken Chile Cornbread Casserole

Prep Time:
15 min
Cook Time:
40 min
Total Time:
55 min
6 servings


  • 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


  1. HEAT oven to 400°F. Lightly spray a 9-inch square baking dish with no-stick cooking spray.
  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. COMBINE remaining 1 cup cornmeal mix, milk, oil and egg until smooth. Pour over chicken mixture.
  4. 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 g, 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.

Baking Tip

When making pizza crusts, use 2 to 2-1/2 cups of bread flour (hard wheat) or 2-1/2 to 3-1/2 cups of all-purpose flour (soft wheat).

Baking Tip

For a thinner, crisper pizza crust, use White Lily® All-Purpose Flour. For a thicker, chewier crust, use White Lily Bread Flour.