Healthy Living

Wanderfood Wednesday

by Karla Urwitz

Check out this great Meme on Wanderlust and Lipstick. Foodies unite with their love of food and share their favorites. Here is a recipe I would like to share.

Fiesta Corn Bread

 

You will love this delicious corn bread. Moister than most corn breads, this one is made special with evaporated milk, cheese and mild green chiles.

Estimated Times
Preparation Time: 10 mins
Cooking Time: 30 mins
Cooling Time: 10 mins cooling

Servings: 24

Ingredients

2 cups all-purpose flour
1 1/2 cups yellow corn meal
1 1/2 cups (6 oz.) shredded mild cheddar cheese
1 can (7 oz.) diced green chiles
1/2 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup vegetable oil
2 large eggs, lightly beaten
Directions

PREHEAT oven to 375º F. Grease a 13 x 9-inch baking dish.

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.

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.

Nutritional Information

Calories: 179 Calories from Fat: 79 Total Fat: 8.7 g
Saturated Fat: 3 g Cholesterol: 29 mg Sodium: 248 mg
Carbohydrates: 20.3 g Dietary Fiber: 1.1 g Sugars: 4.2 g
Protein: 5.2 g

Karla Urwitz
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10 thoughts on “Wanderfood Wednesday”

  2. Thanks for sharing this recipe, Karla. This cornbread would go perfectly with my Chile Rellenos Soufflé!

  3. Karla
    Thanks for this recipe, cornbread isn’t something that we cook much in Australia but it is sounding pretty good so I may just have to give the recipe to my man – he is the cook in the family and loves new ideas.
    Thanks
    Blinda

  4. The bread looks lovely… sometimes I wish I could make more time for cooking, but it’s not really a priority of mine. As long as I prepare and eat healthy foods, I’m happy with that.

    Lots of other things for me to be doing.

    Thanks for the recipe 🙂
    Gavin

  5. Hi Karla,

    How’s the new job going? I love cornbread, but don’t eat it much. I really like it with chili which will start sounding good when the weather finally cools down. Thanks for sharing.

  6. Well, this recipe just made me smile! Corn bread is delicious and reminds me of times spent in the Southern States! However, I have yet to find a local stockist of corn meal here in our tiny part of England. I’m very keen to make corn bread for my family but lacking the key ingredient!! Oh well, I’ll just have to use my imagination for now.

    Thank you so much for this.

    🙂

  7. Debating on whether to show this to my wife. She is a real Corn Bread Freak. Loves the stuff. I can take it or leave it unless it is smothered with Butter and Grape Jam. Oh I’ll show it to her. Thanks Karla for sharing.

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