Arizona Green Chile Cornbread (Green Chili Cornbread)

READY IN: 50mins
Recipe by NELady

From Best of the Best from America Cookbook by Gwen McKee & Barbara Moseley, c. 2005.

Top Review by Bev I Am

This is not your typical cornbread recipe! When I first saw that the ingredients called only for 1/2 cup cornmeal and no additional flour, I suspected that this may very well be more of a "spoonbread" texture. This cheesy cornbread does have excellent flavor! The green chilies are a great addition. Upon cooling slightly, I was able to cut into squares and serve with our recipe#348287. However, I would suggest eating with a fork for best results. I used a 8x8" sq pan to bake which worked perfectly. Thanks so much, HELady!

Ingredients Nutrition

  • 1 (16 ounce) can creamed corn
  • 1 egg, beaten
  • 12 cup cornmeal
  • 12 teaspoon garlic salt
  • 14 cup salad oil
  • 14 teaspoon baking powder
  • 1 (4 ounce) can diced green chilies
  • 13 lb grated longhorn cheese, divided


  1. Mix all ingredients together, except for 2 handfuls of cheese. Pour into a greased casserole dish (the flatter, the better). Sprinkle remaining cheese on top. Bake at 350* for 40 minutes or so. Recipe can easily be doubled, tripled, etc., But, if using a deep dish, allow extra baking time.

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