Fiesta Cornbread Recipes

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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

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

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

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 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

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 BREAD



Fiesta Bread image

"A neighbor gave me this quick-and-easy recipe more than 25 years ago, when my children were small," recalls Helen Carpenter of Albuquerque, New Mexico. "You can use your favorite seasoning mix in this bread, so it's very versatile. It makes a tasty accompaniment to most any meal."

Provided by Taste of Home

Time 25m

Yield 9 servings.

Number Of Ingredients 4

2 cups biscuit/baking mix
2/3 cup milk
4-1/2 teaspoons chili seasoning mix
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine the biscuit mix, milk and seasoning mix. Pat into a greased 8-in. square baking dish; drizzle with butter. , Bake at 425° for 15-17 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts :

FIESTA CORN



Fiesta Corn image

Corn with tomatoes and jalapenos is one of the first dishes I cooked for my husband. Don't like heat? Use green bell peppers instead of jalapenos. -Cassandra Ramirez, Bardstown, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 7

1/4 cup butter, cubed
1 small onion, chopped
2 to 3 jalapeno peppers, seeded and chopped
6 plum tomatoes, seeded and chopped
5 cups fresh or frozen corn
1-1/2 teaspoons salt
Lime wedges, optional

Steps:

  • In a 6-qt. stockpot, heat butter over medium heat. Add onion and jalapenos; cook and stir until onion is crisp-tender, 3-4 minutes. Stir in tomatoes; cook 3 minutes longer., Add corn; cook, uncovered, until tender, stirring occasionally, 8-10 minutes. Stir in salt. If desired, serve with lime wedges.

Nutrition Facts : Calories 142 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 505mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.

FIESTA CORNBREAD & SAUSAGE STRATA



Fiesta Cornbread & Sausage Strata image

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 Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

1 pound bulk pork sausage
1 medium onion, chopped
4 cups cubed cornbread
1/2 cup frozen corn
1 cup shredded cheddar cheese
4 large eggs
1-1/4 cups 2% milk
1/2 cup salsa
1/2 cup sour cream

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: cornbread, 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 in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 411 calories, Fat 24g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 875mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

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

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

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

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 BAKE



Mexican Fiesta Bake image

This recipe is a favorite of my whole family; even the child who hates meat. I like to experiment with different cheeses or different salsas. I think there are supposed to be 6 servings in this dish but because everyone has seconds it serves 5 with no leftovers. For more servings increase to 1 1/2 lb beef and increase corn bread to 2 boxes and cheese accordingly. Bake in 9x9 or larger casserole dish.

Provided by vicki winchester

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 package taco seasoning
3/4 cup water
1/2 cup salsa
1 package cornbread mix
2/3 cup shredded cheddar cheese

Steps:

  • Brown ground beef, and drain excess fat.
  • Add water, taco seasoning, and salsa.
  • Cook for 15 minutes or until water is reduced.
  • Place beef in small casserole dish.
  • Sprinkle with 1/3 cup of cheese.
  • Mix corn bread according to package directions and add remaining cheese.
  • Mix.
  • Spread corn bread on top of beef.
  • Bake at 400 degree for 20 minutes or until corn bread is golden brown on top.

FIESTA CORN SALAD



Fiesta Corn Salad image

We first had this salad at our daughter's home in California. It's wonderful with a meat-and-potatoes dinner, or served for lunch with chunks of French bread.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 7

1 can (15-1/4 ounces) whole-kernel corn, drained
1 cup chopped fresh tomato
1 cup chopped peeled cucumber
1/2 cup chopped celery
1/2 cup diced green or sweet red pepper
2 green onions, sliced
1/2 cup bottled Italian salad dressing

Steps:

  • Combine all ingredients. Chill several hours before serving.

Nutrition Facts : Calories 140 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 546mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

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