Preheat your oven to 400 degrees. Ensuring the oven is hot enough will help the cornbread rise beautifully.
In a mixing bowl, combine the cornmeal, whole wheat flour, coconut sugar, baking powder, and salt. This mixture is the base of your cornbread.
In a separate bowl, whisk together the eggs, milk, and butter until fully combined. This will create a creamy mixture that will blend seamlessly with the dry ingredients.
Pour the dry ingredients into the wet mixture, combining them gently to avoid overmixing. You want to mix just until combined; it’s okay if there are a few lumps.
Now, fold in the diced green chiles, corn, onion, and Mexican cheese blend. This is where the magic happens, as all those tasty ingredients come together.
Prepare an 8-inch cast-iron skillet or an 8 x 8-inch baking pan by lightly oiling it. This keeps the cornbread from sticking and helps achieve that golden crust.
Carefully pour the cornbread mixture into the prepared skillet or pan, spreading it evenly.
Bake in the preheated oven for 20 to 25 minutes. Keep an eye on the edges, which should become golden brown while the center remains fluffy.
To test for doneness, insert a toothpick into the center; it should come out clean when the cornbread is ready.
Once baked, remove from the oven and let it cool slightly before serving. It’s at its best when warm and gooey!
