Bake the cornbread in a baking pan or muffin tin. For an even spicier version, use chopped pickled jalapeños instead of mild green chiles.
2 1/2 cups yellow cornmeal
1 1/2 cups flour
4 tbsp. sugar
5 tsp. baking powder
1 1/2 tsp. ground cumin
1 1/2 tsp. salt
1 tsp. chili powder
1/2 tsp. garlic powder
1 can (15 oz.) whole-kernel corn, drained
1 can (4.5 oz.) diced green chiles
2 eggs, beaten
2 cups milk
8 tbsp. (1 stick) butter, melted
1 cup shredded Monterey Jack cheese
1. Preheat the oven to 425°F. Coat a 9 x 13-inch baking pan or a 12-cup muffin tin with cooking spray.
2. In a large bowl, combine cornmeal, flour, sugar, baking power, cumin, salt, chili powder, and garlic powder. Mix well. Stir in corn and green chiles. Add eggs, milk, melted butter, and cheese. Mix well.
3. Pour batter into pan or muffin tin and bake for 20 minutes, or until golden brown.