Fiesta Cornbread

Name: Fiesta Cornbread
Prep time: 15 min
Cook time: 40 min
Yield: 0
Ingredients: 1 1/2 cups (375 mL) Robin Hood® All Purpose Flour; 1/2 cup (125 mL) cornmeal; 1/4 cup (50 mL) granulated sugar; 2 tsp (10 mL) baking powder; 1 tsp (5 mL) salt; 2 eggs; 1 tbsp (15 mL) chipotle purée or hot pepper sauce (optional); 1/4 cup (50 mL) Vegetable or Canola Oil; 1 cup (250 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk 2% Evaporated Partly Skimmed Milk; 1 cup (250 mL) cream style corn; 3 green onions, chopped

Makes: 1 cornbread (9 pieces or more)

Prep Time 15 mins

Cook Time 40 mins

Serves N/A

Difficulty N/A

Ingredients

1 1/2 cups (375 mL) Robin Hood® All Purpose Flour
1/2 cup (125 mL) cornmeal
1/4 cup (50 mL) granulated sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) salt
2 eggs
1 tbsp (15 mL) chipotle purée or hot pepper sauce (optional)
1/4 cup (50 mL) Vegetable or Canola Oil
1 cup (250 mL) Carnation^® Regular, 2% or Fat Free Evaporated Milk
1 cup (250 mL) cream style corn
3 green onions, chopped

2% Evaporated Partly Skimmed Milk

Directions

Step 1:

In a large mixing bowl, combine flour, cornmeal, sugar, baking powder and salt.

Step 2:

In a separate bowl, beat eggs lightly. Add chipotle, oil, evaporated milk, corn and onions. Add liquid ingredients to dry. Stir to combine thoroughly. Spoon into a greased and parchment-lined 9-inch (2 L) square baking dish. Smooth surface.

Step 3:

Bake in a preheated 350ºF (180ºC) oven for 40 minutes or until a cake tester comes out clean. Cool for 15 minutes before cutting into serving pieces.

Tip

Make Ahead - after cooling, cornbread can be wrapped whole or cut into portions and wrapped individually. Defrost and for best flavour, reheat in a warm oven.