Fiesta Cornbread Food

FIESTA CORN BREAD

Fiesta Corn Bread image

I love this bread-it's my most requested recipe and has won blue ribbons at county fairs in three different states.-Jean K Irving, Thousand Oaks, California

Provided by Taste of Home

Time 55m

Yield 15 servings.

Number Of Ingredients 12

Ingredients

3/4 cup butter, softened
3/4 cup sugar
4 large eggs
1 can (14-3/4 ounces) cream-style corn
1 cup all-purpose flour
1 cup cornmeal
3 teaspoons baking powder
1/4 teaspoon salt
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 can (4 ounces) chopped green chilies
1 jar (4 ounces) diced pimientos, drained

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in corn (mixture will appear curdled). Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened. Fold in the cheeses, chilies and pimientos. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 281 calories, Fat 15g fat (9g saturated fat), Cholesterol 96mg cholesterol, Sodium 425mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 7g protein.

FIESTA CORNBREAD

Fiesta Cornbread image

Recipe courtesy of Kathryn Harris, found in the Gooseberry Patch Homestyle family favorites cookbook. Posting recipe per request.

Provided by sloe cooker

Categories Breads

Time 45m

Yield 6-9 serving(s)

Number Of Ingredients 10

Ingredients

1 cup cornmeal
1 cup buttermilk
8 ounces creamed corn
2 jalapeno peppers, chopped
1/2 teaspoon salt
3/4 teaspoon baking soda
2 eggs, beaten
1 small onion, chopped
1/4 cup oil
1 cup shredded cheddar cheese, divided

Steps:

Mix first 8 ingredients, set aside.
Heat oil in an 8 or 10 inch cast iron skillet.
Pour in half the batter.
Sprinkle with half the cheese.
Pour in remaining batter.
Sprinkle with remaining cheese.
Bake at 400 degrees for 30 minutes.

Nutrition Facts : Calories 305.5, Fat 18.2, SaturatedFat 6, Cholesterol 83.4, Sodium 659.1, Carbohydrate 26.8, Fiber 2.3, Sugar 4.3, Protein 10.7

FIESTA CORNBREAD

Fiesta Cornbread image

I have been making this for years, and it is one of my favorite accompaniments to saucy barbecued ribs (or anything similar).

Provided by JackieOhNo

Categories Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 255.8, Fat 6.5, SaturatedFat 3.3, Cholesterol 46.6, Sodium 768.6, Carbohydrate 41.5, Fiber 2.6, Sugar 1.9, Protein 9.3

FIESTA CHILI CORNBREAD PIE

Fiesta Chili Cornbread Pie image

This is a quick meal and sort of like a pizza made with a corn bread crust. It makes two and is yummy. It makes a good Sunday night meal or great for the sports fan to munch on while cheering for their favorite team. This is a good recipe to use any Chili you have made and put in the freezer or you can use the canned.

Provided by Mimi in Maine

Categories One Dish Meal

Time 40m

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 (11 ounce) can corn niblets (or Mexican-style corn, drained )
2 (9 ounce) packages corn muffin mix
2/3 cup milk
2 eggs (lightly beaten)
1 3/4 cups homemade chili (or a 15-ounce can of chili)
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1/2 cup thinly sliced green onion (use tops too)
1/2 cup sliced drained pitted ripe olives
sour cream (optional)

Steps:

CORN BREAD CRUST:.
Coat two 10-inch round baking pans lightly with oil and line bottoms with cooking parchment.
Combine the muffin mix, corn, milk, and eggs in a large mixing bowl; mix well.
Spoon half of batter into each of the pans.
Bake for 20 min; cool in pans on wire rack for 10 minutes.
Invert each crust onto a serving platter.
FILLING:.
Heat the Chili in a saucepan over medium heat till hot.
Spread the Chili evenly over the prepared crusts.
Sprinkle with cheddar cheese, Monterey Jack cheese, green onions, and ripe olives.
Garnish with sour cream.
Cut into 8 wedges.

Nutrition Facts : Calories 264.4, Fat 12.4, SaturatedFat 5.1, Cholesterol 47, Sodium 675.1, Carbohydrate 30.3, Fiber 3.9, Sugar 7.7, Protein 9.1

FIESTA CORN CASSEROLE

Fiesta Corn Casserole image

I derived this recipe, after making the popular Jiffy Cornbread Mix Corn Casserole for many years. I was looking for something different and thought the Fiesta Corn would add a little zip to the already great recipe. Adding eggs and milk just makes it more fluffy.

Provided by Kitchenpro

Categories Corn

Time 1h

Yield 1 casserole, 10-12 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup butter, melted
1 (8 ounce) box Jiffy cornbread mix
1 (15 1/4 ounce) can Mexican-style corn, drained
1 (14 3/4 ounce) can cream-style corn
2 eggs, well beaten
1/4 cup milk
1 cup shredded cheddar cheese

Steps:

Preheat oven to 350 degrees F. Spray 9x13-inch casserole with Pam Cooking Spray. Mix all ingredients, except cheese, and pour into casserole. Sprinkle cheese on top. Bake 45 minutes, or until golden brown.

Nutrition Facts : Calories 257.1, Fat 13.6, SaturatedFat 7, Cholesterol 62.9, Sodium 620, Carbohydrate 31.6, Fiber 2, Sugar 1.4, Protein 4.9

MEXICAN FIESTA GREEN CHILE CORNBREAD

Mexican Fiesta Green Chile Cornbread image

I made this to go with my vegetarian chili tonight and really enjoyed it! This cornbread has a soft, almost custard like texture. Yum! Adapted from The Everyday Fiesta Cookbook.

Provided by Sharon123

Categories Quick Breads

Time 35m

Yield 8 pieces

Number Of Ingredients 11

Ingredients

1 tablespoon light olive oil (or vegetable oil)
1 1/2 cups yellow cornmeal
1/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/4 cup creamed corn
2 large eggs, lightly beaten
1 (4 ounce) can chopped green chilies, drained
2 cups buttermilk
2 tablespoons melted butter (or margarine or vegetable oil)

Steps:

Preheat oven to 350*F.
Heat the oil in a 9-10 inch cast iron skillet or baking pan in oven.
In a large bowl, sift cornmeal, flour, baking powder, sugar and salt. Add remaining ingredients to the bowl; stir mixture together.
Remove the hot pan from the oven; pour in batter.
Bake 25 minutes or until the cornbread is golden brown and the edges begin to pull away from the sides of the pan.
Cool 5 minutes before cutting.
Enjoy!

FIESTA CORNBREAD SALAD

Fiesta Cornbread Salad image

Everytime I serve this its a hit, I have used regular pinto beans and added my own chilies, and I used blacked eyed peas/with jalapeno instead of the pinto beans.

Provided by lou ann peters

Categories Mexican

Time 45m

Yield 12-15 serving(s)

Number Of Ingredients 10

Ingredients

1 (9 ounce) package cornbread mix
1 cup mayonnaise
1 cup sour cream
1 (1 ounce) envelope ranch dressing mix
2 (11 ounce) cans mexicorn, drained
2 (16 ounce) cans pinto beans with jalapeno peppers, drained
2 medium tomatoes, chopped
1 green bell pepper, chopped
1 bunch green onion, chopped
2 cups shredded cheddar cheese

Steps:

Prepare and bake the cornbread using package directions. Let stand until cool.
Combine the mayonnaise, sour cream, and dressing mix in a bowl; mix well.
Toss the tomatoes, bell pepper, and green onions in a bowl.
Crumble 1/2 of the cornbread into a large salad bowl or rectangular cake pan. Layer with 1 can of the pinto beans, 1/2 of the tomato mixture, 1 cup of the cheese and 1 can of the corn. Spread with 1/2 of the mayonnaise mixture. Repeat the layers with the remaining ingredients. Chill, covered for two hours.

Nutrition Facts : Calories 326.2, Fat 19.5, SaturatedFat 7.8, Cholesterol 35.3, Sodium 628.8, Carbohydrate 31.7, Fiber 2.1, Sugar 7.4, Protein 8.4

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