"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Fiesta Corn Bread Recipe

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This recipe for Fiesta Corn Bread, by , is from Nowell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

In Memory of Myrtle Nowell


c. vegetable shortening or oil
1 c. all-purpose flour
1 c. yellow cornmeal
4 tsp. baking powder
tsp. salt
1 c. shredded sharp cheddar cheese
1 (8 oz.) can cream style corn
1 (4 oz.) can chopped hot or mild green chilies
c. milk
2 eggs, beaten

Heat oven to 400.
In a 8 or 9 inch square baking pan or 10 inch ovenproof skillet, melt shortening in oven; tilt pan to coat bottom evenly.
Combine dry ingredients. Add remaining ingredients and stir just until blended. Pour into prepared pan. Bake 30-35 minutes or until golden brown and wooden toothpick inserted in center comes out clean.




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