Fiesta Cornbread

Oxmoor House
12 servings


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1 cup cornmeal
1 teaspoon salt
1 (17-ounce) can cream-style corn
1 (14 1/2-ounce) can whole tomatoes, undrained
1 cup (4 ounces) shredded sharp Cheddar cheese
1 cup milk
2 medium onions, chopped
2 eggs
1 (4-ounce) can chopped green chiles, drained


Combine cornmeal and salt; mix well. Stir in remaining ingredients. Pour batter into a lightly greased 13- x 9- x 2-inch baking pan. Bake at 350° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan. Cut into squares to serve.

Created date

February 2010