Best Fiesta Corn Bread Recipes
FIESTA CORN BREAD
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
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.
MEXICAN FIESTA CORN BREAD
My sister fixed this for me after I had gotten out of the hospital to cheer me up! This recipe certainly did the trick and it's so easy to make. I added the pimentos and olives. If you love Mexican food, this will be at the top of your list! Enjoy
Provided by Vicky L Paddock
Categories Other Breads
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. This is a double batch. Heat oven to 350°, oil or spray oil a large skillet, place in oven to heat while mixing ingredients.
- 2. Mix the cornmeal, baking powder, and salt.
- 3. add eggs, sour cream, oil, and creamed corn. Mix well Add Jalapenos, cheese, olives, and pimentos.
- 4. Pour batter in greased heated skillet. Bake for 1 hour
MAKEOVER FIESTA CORN BREAD
This tender corn bread from Jean Irving of Thousand Oaks, California stays moists and low-fat by using unsweetened applesauce instead of oil. Jazzed up with chopped green chilies and reduced-fat cheddar cheese, this dish will be a hit!
Provided by Taste of Home
Time 50m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in the corn, egg whites and applesauce (mixture will appear curdled). , Combine the flour, cornmeal, baking powder and salt; add to egg mixture just until moistened. Fold in the cheese, chilies and pimientos. , Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 192 calories, Fat 7g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 379mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein.
FIESTA CORN BREAD & SAUSAGE STRATA RECIPE
I like to break away from traditional breakfast bakes, so I experimented and came up with this sweet-savory cornbread and sausage egg bake. It's easy to prepare and a wonderful make-ahead morning meal.-Ellen Woodham-Johnson, Matteson, Illinois
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
- In a greased 13x9-in. baking dish, layer half of each of the following: corn bread, sausage mixture, corn and cheese. Repeat layers. In a small bowl, whisk eggs, milk, salsa and sour cream. Pour over layers. Refrigerate, covered, several hours or overnight.
- Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until golden brown and a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving.
- Yield: 8 servings.
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