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
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.
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