A vintage clipped recipe for Fiesta Corn Bread made with Aunt Jemima Enriched Yellow Corn Meal. This Mexican-style cornbread blends vegetable shortening or oil, all-purpose flour, enriched corn meal, baking powder, salt, sugar, shredded sharp cheddar, cream-style corn, chopped chilies, milk, and eggs for a rich, flavorful bake.
Fiesta Corn Bread
This vintage clipped recipe from Aunt Jemima makes a savory Mexican-style cornbread. It combines vegetable oil or shortening with all-purpose flour, enriched yellow corn meal, baking powder and seasonings, plus shredded sharp cheddar, cream-style corn and chopped green chilies for a moist, flavorful loaf.
Ingredients
- 1/4 cup Vegetable shortening or oil
- 1 cup All-purpose flour
- 1 cup Aunt Jemima Enriched Yellow Corn Meal
- 4 tsp Baking powder
- 1/2 tsp Salt
- 2 tbsp Sugar
- 1 1/2 cups Shredded sharp cheddar cheese (about 6 oz)
- 1 can Cream-style corn (8.5 oz)
- 1 can Chopped green chilies, hot or mild, drained (4 oz)
- 1/2 cup Milk
- 2 Eggs, beaten
Method
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Preheat oven to 400°F (200°C).
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Place an 8 or 9-inch square baking pan or a 10-inch ovenproof skillet in the oven. Add the shortening so it melts; tilt the pan to coat the bottom evenly.
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In a bowl, combine the dry ingredients: flour, corn meal, baking powder, salt, and sugar.
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Stir in the melted shortening, then add the shredded cheddar, cream-style corn, drained chilies, milk, and beaten eggs. Mix just until everything is blended—do not overmix.
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Pour the batter into the prepared pan or skillet, spreading it evenly.
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Bake 30 to 35 minutes, or until the top is golden brown and a wooden toothpick inserted in the center comes out clean. Let cool slightly before slicing.
Kitchen Helper 2
Cast iron skillet
Retro mixing bowls
9×9 baking pan
Course Breads
Cuisine Mexican
Keyword Cornbread, Mexican
Notes
Yields about 9 to 10 servings. Serve warm as a side with chilis, soups, or a Mexican-inspired meal.