Fiesta Cornbread
"I have been making this for years, and it is one of my favorite accompaniments to saucy barbecued ribs (or anything similar)."
photo by Tarteausucre
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 2 cups yellow cornmeal
- 2 cups flour
- 2 tablespoons baking powder
- 2 teaspoons salt
- 2 eggs
- 2 cups milk
- 1 (15 ounce) can cream-style corn
- 1 (4 ounce) can chopped green chilies
- 1 cup shredded cheddar cheese, about 4 oz
directions
- Heat oven to 400 degrees.
- Combine dry ingredients in a large bowl; mix well.
- Add remaining ingredients, stirring only until dry ingredients are moistened.
- Pour into a greased 13x9-inch baking pan.
- Bake for 40 to 45 minutes.
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Reviews
-
I have made this recipe for years. The only thingI add is a good shake of dried pepper flakes. So good! -
I make this but I add a little sugar, fresh jalapeno, and some colorful red mild peppers. I also use small cubed up pieces of velveta cheese in place of the cheddar. I also reduce milk and add sourcream. It turns our moist and awesome.
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Like the other reviewers I thoroughly enjoyed your cornbread, & the cream corn definitely is great in it! Well worth making again & again! Thanks for sharing the recipe!@ [Made & reviewed in 1-2-3 Hits recipe tag] -
I should have put in a review of this months ago. I made my first batch probably shortly after it was posted. I've since made it several times. It is my favourite cornbread. I too, cut the recipe in half and bake it in an 8x8 pan and reduce the cooking time to about 25 minutes. Also, I've always used frozen corn, but I want to try using creamed corn. For a lower fat version, I like to use a lower fat sharp cheese. -
This moist and delicious cornbread was wonderful served with chili. I reduced the salt, added a dash of sugar, and baked my half-batch in an 8x8" pan for 25 minutes. Thanks for sharing a great KEEPER recipe!
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
