You will love this delicious Fiesta Corn Bread. Moister than most corn breads, this one is made special with evaporated milk, cheese and mild green chiles.
- 2 cups all-purpose flour
- 1 1/2 cups yellow corn meal
- 1 1/2 cups (6 oz.) shredded mild cheddar cheese
- 1 can (7 oz.) diced green chiles
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 1/2 cup vegetable oil
- 2 large eggs, lightly beaten
PREHEAT oven to 375º F. Grease a 13 x 9-inch baking dish.
COMBINE flour, cornmeal, cheese, chiles, sugar, baking powder and salt in large bowl; mix well. Add evaporated milk, vegetable oil and eggs; stir just until moistened. Spread into prepared baking pan.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; cut into squares. Serve warm.
Review This Recipe
After working all day, some nights my husband and I just like something easy for supper. I have an old cast iron cornbread skillet, the "spoke" type and last night I made this bread. It was great with a taco salad, minus the shell of course. He also likes the "spicy-er" type of cornbread with his blackeyed peas. This will definitely be in my favorites box that I keep on my kitchen counter.
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