Super Moist Cheesy Cornbread with Creamed Corn

How To Make Cornbread Moist

What’s up with flaky, sad, dry cornbread? My love affair with corn bread got off to a very long, dry, grainy, stick in the throat start. Most recipe I tried found me wondering what the big attraction was. 

One day, out of the blue,  my good friend Linda, unwittingly brought over a pan of the most delicious Texas style moist homemade buttermilk cornbread that I have ever tasted. 

I was an instant fan and finally understood what all the fuss was about. If you’ve never had corn bread with creamed corn, you’re in for a real treat.

And now thanks to that, I’m a convert. There’s never a bowl of chili served without a slice of this cheesy cornbread alongside.

And it’s so easy, that instead of grabbing a box of Jiffy, I grab a container of corn meal and make this cornbread recipe from scratch. It only take a few minutes.

I have taken Linda’s Texas cornbread recipe and with a couple of tweaks, made it even moister, creamier and more Southwestern. I simply turned it into a cornbread with creamed corn.

• It’s easy
• No electric mixer required
• Simple ingredients
• Moist and cheesy
• Fluffy
• Just right spicy

Once you’ve made this easy recipe, you’ll wonder why you don’t make cornbread more often. You’re going to learn how to make homemade cornbread, and make super moist cornbread.

Move over crushed saltines or tortilla chips. This is what belongs next to every bowl of chili you serve up!

Let’s take a look.

• Yellow Corn Meal: The back bone of this recipe. What is cornmeal? Corn meal is dried, ground corn. It’s found on the baking aisle of your grocery store and should not be confused with polenta, which is a medium grind cornmeal used to make a side dish. If you’re interested in learning more, I like this article which explains the differences of cornmeal, polenta, grits and more.
• Buttermilk: Adds a slightly tangy flavor and adds fluffiness and a better rise to baked goods.
• Creamed Corn: Making this cornbread recipe with creamed corn rather than kernels is one of my secrets. Make sure to drain a most of the liquid from the creamed corn, or it will be too moist.
• Cheese: I’m a big fan of Muenster for any Mexican, Southwestern recipe. Give it a try.
• The Batter: Sugar, Flour, Baking Powder, Eggs and Salt
• Chile Powder: I prefer New Mexico Red Chile Powder. Its flavor is simply outstanding in an earthy and just right spicy way.
• Jalapeno Peppers: If you want less heat, be sure to remove veins and seeds from the peppers before chopping.

RECIPE SWAPS:

• Cheese: Substitute mild, medium or sharp Cheddar. Monterey Jack or Pepper Jack would be a good choice here and any would turn regular cornbread into cheesy cornbread.
• Milk: If you want to substitute 1 cup of milk for the buttermilk, add 1 Tablespoon of vinegar. There’s science behind that, take a look at this great article I found about Buttermilk and substitutions.
• Chile Powder: If you don’t have New Mexico Red Chile Powder, Ancho chile powder is a good substitute. I wouldn’t substitute chili (with an i) powder, as it is a blend of spices that will change the entire flavor profile.
• Jalapeno Peppers: If you find jalapeno peppers just too hot, switch them out for fresh poblano peppers. You can also used canned Hatch chile peppers. Just make sure to drain the liquid and press them in a paper towel to dry, before adding to the batter.

• Step 1: Combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Also add chile powder if using. (Use a pure chile powder, not chili seasoning as you would put in a pot of chili)
• Step 2: In a separate bowl, whisk together the eggs, milk, and oil. 

• Step 3: Gently fold the liquid ingredients into the dry ingredients.
• Step 4: Stir until a batter is formed and no dry ingredients remain dry. Don’t over mix.

• Step 5: Using a large spoon, fold in the drained creamed corn, cheese, and jalapenos.
• Step 6: Pour batter into a lightly greased 9-inch square baking pan. Use the back of the spoon to smooth batter into the pan. I like to use my 9″ square Le Creuset baking dish. It’s pretty enough to go from oven to table. I’ve included an affiliate link for your convenience. I am a member of the Amazon Affiliate program. If you purchase the dish, I make a small commission at no extra charge to you.

• Step 7: Bake at 375 degrees, for 20-30 minutes, or until the crust is light-brown and a toothpick inserted in the center comes out clean. Remove from the heat and let cool for about an hour before slicing.

• Yes. I like to heat the skillet in the oven for about 10 minutes before pouring in the batter. It helps get that little bit of crisp on the bottom. Tip: Add a ½ Tablespoon pat of butter to the hot pan before adding the batter, you’ll get an even crispier bottom crust.
• A 9″ cast iron skillet works best. If using a 12 inch, double the recipe. And adjust cooking times. Just keep using the toothpick method to insert into batter. When the toothpick comes out clean, the bread is done.
• A cast iron skillet will cook hotter than a baking dish, so check the cornbread and test with a toothpick after about 15 minutes of cooking. And it’s fun for a rustic presentation.

Tips for Success:

• Canned creamed corns are not created equal. Some brands have more liquid and some are of a very thick consistency. If you’ve chosen a brand that has a lot of liquid, try to drain off a good portion of it from the creamed corn. Leaving too much will make the cornbread too moist, and could cause it to fall apart.
• Let the cornbread rest for about 15 minutes before slicing and serving. Serving it too hot will cause it to fall apart.
• To control the heat of the jalapeno pepper, remove the seeds and veins. This is where the spicy heat lies.