Publisher Photo
Publisher Photo
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
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 4 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 (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 jar (4 ounces) diced pimientos, drained

Directions

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. Yield: 15 servings.
Originally published as Fiesta Corn Bread in Light & Tasty

Nutritional Facts

1 piece: 281 calories, 15g fat (9g saturated fat), 96mg cholesterol, 425mg sodium, 30g carbohydrate (11g sugars, 2g fiber), 7g protein.

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 4 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 (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 jar (4 ounces) diced pimientos, drained
  1. 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.
  2. 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. Yield: 15 servings.
Originally published as Fiesta Corn Bread in Light & Tasty

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MY REVIEW
bethnorred User ID: 3178079 145324
Reviewed Feb. 4, 2009

"This is a GREAT recipe. but i made the following changes. i used chopped (Jar)jalopenos instead of chilis. and Red BellPepper chopped fine, instead of pimentos... also ended up using 3/4 cup more cornmeal, because i mixed alltogether before i added the wet ingrediants. i'll learn."

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