Chile Cheese Cornbread Recipe

Chile Cheese Cornbread

Savory sweet cornbread with crunchy corn kernels and diced green chiles

Prep Time
Total Time
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  • PAM® Baking Spray
  • 2 pkgs (8.5 oz each) corn muffin mix
  • 2 large eggs, beaten
  • 1/2 cup sour cream
  • 1 can (11 oz each) whole kernel corn with peppers, drained
  • 1 can (4 oz each) diced green chilies, drained
  • 1/4 cup shredded Cheddar and Monterey Jack cheese blend
Makes: 8 servings (1 slice each)

Nutrition Information Per Serving

Total Fat
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  1. Preheat oven to 375°F. Spray 9x5x3-inch loaf pan with baking spray.
  2. Combine muffin mix, eggs, sour cream, corn and green chiles in large mixing bowl; stir until well blended. Pour into prepared pan.
  3. Bake 40 minutes until cornbread is golden brown and until wooden pick inserted near center comes out clean. Sprinkle warm cornbread with cheese. Let cool in pan 10 minutes, then transfer to wire rack. Serve warm or at room temperature.
Nutrition Information close
Amount per Serving
Calories 336  
  % Daily Value*
Total fat 13 g 20%
Saturated fat 6 g 30%
Cholesterol 63 MG 21%
Sodium 700 MG 29%
Carbohydrate 51 g 17%
Dietary fiber 1 g 5%
Sugars 14 g
Protein 7 g
Vitamin A   4%
Vitamin C   5%
Calcium   14%
Iron   7%
* Percent Daily Values are based on a 2,000 calorie diet.
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* vs. leading cooking sprays (except olive oil), after spraying on glass bakeware, baking at 400°F for 30 min, cooling, and then washing in standard home dishwasher with detergent and repeating 4 times