Prep: 10 Mins Cook: 30 Mins

Serve this corn bread at your next fiesta. More moist than most corn breads, this one is enriched with evaporated milk, cheese and mild green chiles.

Fiesta Corn Bread


  • 2 cups all-purpose flour
  • 1 1/2 cups white or yellow corn meal
  • 1 1/2 cups shredded Cheddar cheese
  • 1 can (7-oz.) ORTEGA Diced Green Chiles
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1 can (12-oz.) evaporated milk
  • 1/2 cup vegetable oil
  • 2 large eggs, lightly beaten


PREHEAT oven to 375°F. Grease a 13x9-inch baking pan.

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 in 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.

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