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Fiesta Corn Bread

Fiesta Corn Bread
Makes:
24
Prep Time:
10
minutes
Total Time:
50
minutes
Low SodiumVegetarian
based on
64 reviews
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.

In this recipe:


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Ingredients:

  • 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

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

    I love this recipe.

    Donna Wright from Rossville, GA

    I love this recipe, but I put a can of mexican corn in mine.

  •  Star(s)

    Very very god recipe

    Sevara Reinhold from BRUHL, AE

    I'd made this corn bread many times, everyone in my family loves it. Very moist and flavorful, also I add more chilis or somethimes jalapenos, my husband loves spicy food. tonight I'm going to make chili, and will serve with this fiesta corn bread.

  •  Star(s)

    Delic!

    KATHY GREEN from South Daytona, FL

    I even add corn in to the bread and man, it is almost like a meal..........

  •  Star(s)

    tasty!!

    Tony Jurcak from Crest Hill, IL

    I made this with dinner tonight, I left out the chilies and added a can of corn to it. It went very well with pork chops and a salad.

  •  Star(s)

    great cornbread

    Yashira Rolon from Bethlehem, PA

    i love this corn bread recipe you can actually adapt it to your taste i have added corn instead of chiles and added chocolate chips intead of cheese and chiles.

  •  Star(s)

    Fiesta Corn Bread

    M. Sepal from

    I made this tonight to go with soup, and my family loved it. It is the best corn bread I've ever had, very moist and flavorful, and is just as easy to make as regular corn bread! I stirred a can of whole kernel corn into the batter, which added to the flavor and texture.

  •  Star(s)

    Mmmm it's delicious!

    x xx from ,

    It is delicious!

  •  Star(s)

    Homemade cornbread

    Carmen Aranda-Chavez from Glendale, AZ

    I just love the tase and it is not that hard to make. I have to keep printing the recipe because most of my friends want the recipe for it. Whenever I take it for potlucks I get lots of compliments and I take the recipe with me. I usually use fresh roasted chiles instead of can.

  •  Star(s)

    Fiesta Corn Bread

    Shannon Hartman from SARATOGA SPRINGS, NY

    I made this as a go along for chili. I didn't have green chilies, so I used fresh frozen jalapenos a great substitue for a very spicy bread. The guys thought it was great!!!!

  •  Star(s)

    fiesta corn bread

    elaine hilton from little falls, NJ

    Make a big bowl of soup, and this delicious Fiesta Corn Bread! Soooo good and satisfying. A real comfort food!

  •  Star(s)

    Fiesta CornBread

    Anita Collins from VAN BUREN, AR

    This was good, easy to make, can be hot if you add more hot peppers to it. A Big Hit with the Family.

  •  Star(s)

    WHATS YOU'RE PREFERENCE?

    kathleen walker from CORPUS CHRISTI, TX

    I WOULD USE 1/4 CUP OF SUGAR INSTEAD. I WOULD SELECT A DIFFERENT BRAND OF JALPENOES (LA COSTENA)IN A JAR. THESE TASTE BETTER, ALITTLE MORE OF A KICK THAN ORTEGA. ALSO, DECREASE THE MILK AND ADD THE JUICE FROM THE JAR OF JALPENOES TO COMP. SHARP CHEDDAR IS A BETTER CHOICE/ THE FIESTA BLEND (SHREDDED).

  •  Star(s)

    Fiesta Corn Bread

    Kathy Richardson from ROY, WA

    Great recipe. I substituted one fresh, finely chopped, jalapeno from my garden in place of the canned chiles and sharp cheese for the mild. The texture was perfect, with a warm, wonderful flavor, not hot, and I will definitely make this again!!!

  •  Star(s)

    Main Dish Magic

    Darla Shpeley from Wichita Falls, TX

    This is so good! I have twice made the leftovers into a main dish. Just make a cream sauce (or use any (half diluted) cream soup), and add bits of leftover chicken and leftover peas or even a little diced fresh tomato. Cut the leftover cornbread into small pieces and pour the sauce over. Microwave a few minutes until hot. Dinner in 10 minutes, like magic!

  •  Star(s)

    Fiesta Corn Bread

    Cherie Johnson from LIBBY, MT

    My husband really love Corn Bread and using CARNATION Evaporated Milk in this recipe really brings out all the other flavors. Can be made with or without the ORTEGA Diced Green Chiles.

  •  Star(s)

    Fiesta Corn Bread

    Jennifer Mcneel from Freeport, PA

    This turned out very well when I made it, it was pretty good the corn brought out more of the taste to it

  •  Star(s)

    delicious!

    Alice Weimer from Clearfield, UT

    This recipe was easy and good to eat. i'll definitely be making it again and bringing it to all my friends.

  •  Star(s)

    Great Corn Bread

    Linda Randles from NORTH CANTON, OH

    My family loved this corn bread with a pot of beans and ham. This recipe tastes so much better than the recipe I had. Thanks for sharing.

  •  Star(s)

    Fiesta Corn Bread

    ANNIE CASAS from NEEDLES, CA

    Very tasty corn bread...a hit with the family,very moist.......I added a couple tablespoons of cottage cheese...Yummy....

  •  Star(s)

    Great on a cool day!

    Skip Willis from SANTA BARBARA, CA

    Easy tasty recipe to go with almost anything. Try fire roasted peppers and a pinch of cayenne!

  •  Star(s)

    Fiesta Corn Bread

    April Bringhurst from Utah

    This recipe was very easy to make and turned out pretty good. Pretty Moist. Will most likely make it again.

  •  Star(s)

    Fiesta Cornbread

    DEBORAH ORMAN from PERRYVILLE, MO

    This recipe can go with just about any soup or stew. I especially like it with chili on a cold day!

  •  Star(s)

    There wasn't a crumb left

    Julie Schauer from REDWOOD CITY, CA

    I made this recipe twice, but the second time I changed it a little and I liked it better. Instead of putting the chiles in the mix, I used whole chiles and layered them between the cornbread mixture. Also I sprinkled a little more cheddar cheese on top before baking. There wasn't a crumb left.

  •  Star(s)

    My favorite!

    Pam Garner from MESA, AZ

    This recipe has been a favorite with my family for years. It is so good served hot with chili on a fall or winter day!

  •  Star(s)

    Fiesta Corn Bread

    Barbara Dillarad from HOUSTON, TX

    I am always looking for a fast, easy and delicious recipes and this one one for cornbread fills the bill. It is so unusual and always a big hit.

  •  Star(s)

    tasty corn bread

    Mary Johnson from Woodward, OK

    This is a real tasty corn bread went great with homemade chili.

  •  Star(s)

    Beans & Cornbread

    Annette Witherspoon from GEORGETOWN, TX

    I made this to go with a big pot of brown beans. Yum! Butter a piece & slice it in half, put in a bowl with brown beans & juice over the cornbread...Yessss

  •  Star(s)

    Supper favorite

    Jan Wilkins from BLYTHEVILLE, AR

    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.

  •  Star(s)

    Wonderful

    Wanda Barrett from OAKHURST, CA

    This bread recipe is wonderful lots of flavor.All my friends just love to serve this at dinner parties

  •  Star(s)

    Tasty Cornbread

    Carrie Tomes from NEW ALBANY, IN

    We made this cornbread to accompany my husband's chili. It was very moist and a big hit. We will have to make it again. Great recipe.

  •  Star(s)

    What a fiesta!

    LAMAR ELAINE ALEXANDER from FORT LAUDERDALE, FL

    I used this recipe with less batter in the pan for a thinner bread. My family loves it. Good for some one that does not like hard taco shells, use this as a side alternate to the shell.

  •  Star(s)

    Fiesta Corn Bread

    DEIDRA WHYETE from DALLAS, TX

    This is a really good recipe for cornbread this is the only thing my husband doesn't mind doing is baking this cornbread . my entire family loves it.

  •  Star(s)

    Fiesta Corn Bread

    brenda biehn from downey, CA

    Made this last nite to accompany soup. I didn't have diced green chilies on hand so I substituted diced jalopenos. It was a little too spicy/hot for my liking. Think it would have been great if not for that.

  •  Star(s)

    GREAT CORNBREAD

    Betty Pendley from BONNE TERRE, MO

    I MADE THIS CORNBREAD FOR THE FIRST TIME, TO ACCOMPANY BEAN SOUP, AND, IT WAS GREAT! I USUALLY DON'T CARE FOR CORNBREAD BECAUSE IT IS SO DRY & CRUMBLY. THIS CORNBREAD WAS NOT CRUMBLY AT ALL AND WAS VERY MOIST! FROM NOW ON THIS WILL BE THE ONLY CORNBREAD I WILL MAKE! I LIKE THE CORN ADDITION.

  •  Star(s)

    Delicious

    Sharon Knerr from Norman, OK

    Easy, quick, and very good! This has become a standard with our Taco Bake.

  •  Star(s)

    Fiesta Corn Bread

    KAREN MARTIN from Pocahontas, TN

    This turned out great and was all gone at the end of the meal. GREAT

  •  Star(s)

    Fiesta corn bread

    Terri McGowan from Fresno, CA

    It is very flavorful.

  •  Star(s)

    Fiesta corn bread

    mary bryant from hampton, VA

    This is great. I will never make corn bread again, without using this recipe.

  •  Star(s)

    Fiesta Corn Bread

    Sharon K. Nelson from Madison, WI

    I tried this recipe for the first time last week and really enjoyed it...The corn bread seems more moist than regular corn bread and the addition of green chilis makes it very tasty.

  •  Star(s)

    MMMMmmm Good Cornbread

    Phyllis Lindsay from Jefferson City, TN

    My husband loves cornbread but this is his favorite recipe with the green chili's. He loves it with chili and corn chips.

  •  Star(s)

    Fiesta Corm Bread

    Millie Williams from Phenix City, AL

    A very good recipe. I used a cup of whole kernel corn and less cheese in mine. A good change from regular corn bread. Members of my family ate it that normally will not eat corn bread.

  •  Star(s)

    Fiesta Corn Bread

    Mary Kathryne Burton from Monticello, AR

    My family loves cornbread to eat with pinto beans, but they really flip for this special recipe. We like to add green onions to the recipe or just eat them raw with sliced tomatoes. Viva Good!

  •  Star(s)

    Good

    carol kirchgatter from Onalaska, TX

    I don't like corn in my cornbread I put peppers onions,it turnes out good.

  •  Star(s)

    Fiesta Corn Bread

    Jeanette Owens from Yantis, TX

    My husband and I love food with a Mexican flare so this really hit the spot. Next time I make it I plan on adding some browned hamburger meat with onion. That should make a meal in itself.

  •  Star(s)

    Must Have

    MARY JOHNSON from LAKE WALES, FL

    This is an excellant cornbread recipe! I made it to accompany my homemade beef stew. It was an instant hit with the family and I now have requests for it often.

  •  Star(s)

    New Family Favorite

    Betty Ruppe from Shelby, NC

    We tried the Fiesta Corn Bread with our pintos & rice & coleslaw, a southern favorite meal that we call a po' folks dinner, and my family loved it. They asked me to make it ALL the time, instead of regular corn bread.

  •  Star(s)

    Fiesta Corn Bread

    ANGALA MOGHTADERI from Woodland Hills, Ca

    Dear Very Best Baking, I want you to know that I have been looking for a recipe like this one for a long time. I would like to thak you for the person who submitted it. I will use it now that football season is to begin. This will be the perfect food for those who will be here watching football.

  •  Star(s)

    Fiesta Cornbread

    Martha Robison from Parker, CO

    This is an amazingly flavorful bread. It really dresses up a last minute chili dinner. I served it to my family when I was short on time. They loved it.

  •  Star(s)

    Fiesta Corn Bread

    Garianne Armendarez from Woodbridge, VA

    This was to wonderful and it was a great variation on the regular cornbread I usually serve.

  •  Star(s)

    new and interesting

    helen atchue from no grafton, MA

    I thought that the corn beard was a very good receipe and I will have my granddaughter cook it with me

Nutrition Facts

Serving Size: 1/24 of recipe

Servings Per Recipe: 24 

  • Calories: 179
  • Calories from Fat: 79
  • Total Fat: 8.7g (13% of DV)
  • Saturated Fat: 3g (15% of DV)
  • Cholesterol: 29mg (10% of DV)
  • Sodium: 248mg (10% of DV)
  • Carbohydrates: 20.3g (7% of DV)
  • Dietary Fiber: 1.1g (4% of DV)
  • Sugars: 4.2g
  • Protein: 5.2g
  • Vitamin A: 4% of DV
  • Vitamin C: 11% of DV
  • Calcium: 11% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Fiesta Corn Bread

Ingredients

  • 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

 

Directions

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.

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