Zingy Chili Cornbread

Zingy Chili Cornbread

  • Prep Time: 15 mins
  • Total Time: 1 hrs
  • Servings: 12
  • About This Recipe

    “A wonderful companion for Tex- Mex dishes. This is great with chili too!”


  • 3cupscornbread mix
  • 2 1/2 cupsmilk
  • 1/4 cupsalad oil
  • 3eggs, beaten
  • 1onion, finely chopped
  • 1cupcream-style corn
  • 1 1/4 cupsgrated cheddar cheese
  • 1 (4ounce) cans chopped green chilies( drained)
  • 1 (2ounce) jars pimientos( drained)
  • Directions

  • Prehat oven to 400 degrees.
  • Grease a 9 x 13 inch baking pan.
  • In a large mixing bowl, combine all ingredients and mix well.
  • Pour batter in baking pan and bake for 45 minutes.
  • The resulting cornbread should be the consistency of spoon bread and very moist.
  • Reviews

  • “This was quick and easy to make and tasted delicious!I cut it in thirds, which uses one package of cornbread mix.I also baked mine in a round cast iron skillet and it took about 25-30 minutes. This is a good recipe and thank you Dawn for sharing it!”

  • “Fantastic!! Used fresh jalapenos and an iron skillet… wonderful..Thank you so much!”