Kohl's Mexican Dump Cornbread

This is dump-and-stir cornbread at its finest. Everything goes into one bowl, gets mixed with a fork, and spreads onto a sheet pan for a thin, crispy-edged cornbread loaded with melted cheese and green chili peppers.

Three cheeses (mozzarella, Colby, and Parmesan) melt into the batter and create gooey pockets throughout. The canned green chilies add a mild, smoky heat that pairs naturally with the sweet cornmeal and honey.

The sheet pan shape is what makes this special. Instead of a thick skillet cornbread, you get a thinner slab with more surface area, which means more crispy edges and golden crust per slice. Serve it hot with butter melting on top.

Pro Tips

• Add the milk gradually. The batter should be cake-like, not soupy. Too much milk means flat, dense cornbread.
• Grease the sheet pan generously. The cheese in the batter will stick to any bare spots.
• Watch it closely after 15 minutes. The thin profile means it goes from golden to burnt quickly.
• Use the liquid from the canned chilies. It adds flavor and moisture to the batter.

Variations

• Fold in crumbled cooked bacon or diced jalapenos for more heat and smoky flavor.
• Swap the three-cheese blend for pepper jack for a spicier, simpler version.
• Cut into strips and serve alongside a bowl of chili or tortilla soup.