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Fiesta Corn Bread

Rated as 4.22 out of 5 Stars

"Loaded with cheese and chiles, this cornbread is a meal accompaniment that 's something to celebrate. It's great served with chili or soup."
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50 m servings 179 cals
Original recipe yields 24 servings (1 -9x13 inch pan)


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  1. PREHEAT oven to 375 degrees F. Grease 13 x 9-inch baking pan.
  2. 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 into prepared baking pan.
  3. 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.

Nutrition Facts

Per Serving: 179 calories; 8.7 g fat; 20.3 g carbohydrates; 5.2 g protein; 27 mg cholesterol; 262 mg sodium. Full nutrition


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I admit that I altered the recipe slightly - used 2% milk instead of evaporated, used 2 cups of cheese, used butter instead of oil and added half green chiles/half jalapenos but it was wonderful...

Next time I'll cut down on the amount of chiles. But aside from that, it's very moist w/ a different sort of flavor and texture. The best part is, unlike regular cornbread, you can re-heat in ...

This is the best cornbread I ever made. It has lots of corn taste and goes great with stews and chili.

Excellent bread. Served it with chili,nice change from regular bread or buns. I will make this again.

The corn bread was a big hit at my family's chili feed! It made more than enough for 8 people. The bread had a moist texture and delicious flavor. A definite thumbs up!

Very good! I added some hot peppers to it too. Nice and moist, great taste, looked wonderful. Great recipe! Makes a big pan of cornbread!