Preheat Your Oven. Start by preheating your oven to 400°F. Grease a 9x13-inch baking dish or a similar-sized oven-safe dish.
Mix Dry Ingredients. In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Mix well to ensure even distribution of the dry ingredients.
Add Wet Ingredients. In a separate bowl, whisk together the milk, vegetable oil, and eggs until well combined.
Combine Everything. Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Fold in the Goodness. Gently fold in the canned corn, shredded cheddar cheese, and chopped green chilies. These ingredients will infuse your cornbread with that Mexican flair.
Bake to Perfection. Pour the batter into the greased baking dish and spread it evenly. Place it in the preheated oven and bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve. Allow the Mexican Cornbread to cool slightly before cutting it into squares. Serve warm and enjoy the burst of flavors!