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Spicy Deviled Eggs With Crunchy Topping

By 3 Comments

These spicy deviled eggs bring a fiery fun twist to classic deviled eggs. Adding New Mexico red chile powder and Dijon brings an earthy spicy kick to simple deviled eggs. Finished with a spicy buttery panko topping your crowd will be wowed.

We love our spicy appetizer recipes. Another one of our popular appetizer ideas with a kick of heat is this one for cheesy Chorizo Stuffed Mushrooms. Make a double batch, they disappear fast.

Spicy deviled eggs topped with cilantro and spicy panko bread crumbs

What You Can Expect From This Recipe

Deviled eggs are the ultimate appetizer for any potluck or holiday party. At least that’s the case where I’m from. They’re easy to make, they’re make-ahead friendly and they seem to magically get devoured in record time.

Simply stated, people go crazy over deviled eggs.

I’ve taken a basic deviled egg recipe and spiced things up a bit to make an exciting version. Kicked it up a level with a just right South of the Border kick.

The heat comes from adding New Mexico Red Chile Powder.

I’m also switching out traditional yellow mustard for Dijon just to elevate that little bite of flavor even more. And you bet, there’s cilantro involved.

The mellow flavor of white wine vinegar compliments the Dijon mustard. In my books, they would’t be deviled eggs without mayo to bring that beautiful creamy deviled egg texture.

These eggs are then sprinkled with buttery toasted panko bread crumbs that have been spiced up with more chile powder and cilantro. This adds a delicious and unique crunch to spicy deviled eggs.

This may be my best deviled eggs creation yet. Let’s take a look at how to make Spicy Deviled Eggs.

Table of contents

Ingredients You’ll Need

Ingredients to make spicy deviled eggs

Let’s talk about how we turn simple deviled eggs into spicy deviled eggs. It’s quite simple if you have some good quality chile powder on hand.

  • Chimayo Chile Powder: Orange-red-coppery in color, Chimayo Chile Powder is the holy grail of New Mexico Chile Powders. Beautifully earthy in flavor, it maintains its heat level without being overwhelming. Simply stated, it’s a must to have on hand. See below for easy chile powder substitutions.

To learn more about chile powders and chile peppers, check out of my on Chili vs Chili. Learn how to substitute and switch out chile powders.

authentic chamayo chili powder
  • Mayonnaise: I’ve never met a deviled egg recipe that didn’t have mayo. It’s the creamy behind the creaminess and overall flavor.
  • Dijon Mustard: I’ve skipped the yellow mustard and have picked Dijon for this recipe. The flavor is more intense and complex than yellow mustard and adds a kick of sharp flavor. Deviled eggs with Dijon Mustard rock!
  • White Wine Vinegar: White wine vinegar is made from fermented white wine brings a more mellow flavor and softer edge than regular white vinegar.
  • Spicy Bread Crumbs: Not only are we taking that humble deviled egg to the spicy side of life, we’re also going to add a bit of crunch. Using panko bread crumbs, we’ll toast them in butter, then add some chile powder and cilantro. You an also add a pinch of garlic powder if you’d like. Yes please!
  • Eggs: And of course the star of the show, eggs. You’ll need twelve large eggs.

Ingredient Swaps and Substitutions

  • Chile Powder: I’m lucky to live close to New Mexico and able to purchase and keep a stash of New Mexico Red Chile Powder on hand. If you don’t have Chimayo, use any New Mexico Chile Powder. Or a good substitution is Ancho Chile Powder, or even Aleppo pepper will work well here. Hot Smoked Paprika is another great choice for a fabulous flavor combo. And if you want to make these deviled eggs into spicy AND smoky deviled eggs, use Chipotle Chile Powder. (smoked and dried jalapeno peppers)
  • Mustard: If you don’t have Dijon mustard on hand, prepared yellow mustard will work just fine.
  • Bread Crumbs: Substitute fine regular bread crumbs for the panko. Unflavored fine textured bread crumbs purchased from the baking aisle are a good choice. Just reduce the amount of butter used to 1 tablespoon.
  • Vinegar: If you don’t have white wine vinegar, I’d substitute seasoned rice vinegar or cider vinegar. I advise against red wine vinegar because it will add color to the eggs.

How To Make Spicy Deviled Eggs

how to toast panko bread crumbs with chile powder and cilantro
  1. Step 1: In a small non-stick fry pan, (I use my omelette pan) heat butter over medium heat. Once the butter has melted, add panko bread crumbs, chile powder and chopped cilantro.
toasting panko bread crumbs with chile powder and cilantro
  1. .Step 2: Using a wooden spoon, stir constantly until the panko bread crumbs turn golden. Remove from heat and set aside.
mayonnaise, dijon mustard, vinegar and chile powder to make deviled eggs
  1. Step 3: Make the Spicy Deviled Eggs Filling: Add the mayonnaise, chile powder, Dijon Mustard and white wine vinegar to a small bowl.
Mixing mayo, mustard, vinegar with a whisk to make spicy deviled eggs
  1. Step 4: Use a whisk to blend the sauce well.
separating cooked egg yolks from egg whites to make deviled eggs
  1. Step 5: Peel and Slice The Eggs: Once the hard boiled eggs have spent a few minutes in the ice bath. Peel the eggs and slice them horizontally. Using a fork, release the egg yolks from the egg whites, placing the egg yolks in a steep sided bowl and the egg whites on a serving plate or platter.
Mixing egg yolks with mayo and mustard in a bowl.
  1. Step 6: Mix very well Using the back of a fork, tilt the bowl and start mashing the eggs against the side of the bowl. With each mash, bring a little bit of the spicy mustard mayo sauce into the egg yolks. Soon you’ll have everything mixed well. Just make sure the filling is nice and smooth. Add a little more mayo if the mixture seems to thick.
Filling deviled eggs with a fork
  1. Step 7 : Fill The cooked egg whites Using a fork or a grapefruit spoon, fill enough of the egg filling to generously fill each egg white. Use the fork to pat it into a mound.
Deviled eggs on a white plate
  1. Step 8: Arrange The Spicy Deviled Eggs in the Platter As you fill each deviled egg, place it on a plate or your deviled egg platter. Sprinkle on the spicy panko topping. With your fingers, sprinkle each deviled egg with the spicy panko bread crumb topping. Followed with fine chopped fresh cilantro.

Questions You May Have

How far ahead can I make deviled eggs?

You can make them a day or two ahead of time. Just place them on your favorite deviled egg platter and cover them with plastic wrap. Just try not to squish or smash them too much. They’ll stay nice and fresh until you’re ready to serve.

How Long Do Spicy Deviled Eggs Last?

Deviled eggs will keep as leftovers, just make sure you refrigerator them as soon as you can (there’s mayo involved). They’ll last 2 – 3 days in the refrigerator. Use plastic wrap to cover.

Can I use a piping bag to make deviled eggs?

You can. However, I subscribe to the “no pipping necessary”. Deviled eggs are rustic old-fashioned comfort food. Using a piping bag that creates a perfectly formed commercial appearance takes away their charm … as far as I’m concerned.

What eggs are best for deviled eggs?

If you purchase good quality free range eggs, you’ll get more of a golden or orange color to the end result. But any large eggs will work.

Recipe Tips

  • Perfect Hard Boiled Eggs: Stove-top: Place eggs in cold water and slowly bring to a boil. Once the water is just starting to simmer, set the time for one minute then remove them from the heat. Cover the pan with a lid and set the timer for 15-18 minutes. If you don’t live at high altitude like me, 15 minutes will do the trick. An Instant Pot is worth it’s weight in gold to make hard boiled eggs. I’ve used this Instant Pot Recipe for years.
  • Cook and peel the eggs a day in advance, cover and refrigerate. Cold hard boiled eggs are much easier to slice than fresh cooked.
  • Just because you’re using a dozen eggs doesn’t mean you’ll produce exactly 24 deviled eggs. Some egg whites may tear. Use the best looking whites for a platter of beautiful deviled eggs.

Spicy Deviled Eggs, Recipe

Deviled eggs on a black plate seasoned with chimayo chle powder and topped with spicy panko bread crumbs and cilantro.

I hope you give this very special spicy deviled eggs recipe a try. With their bite of heat and crunchy topping, I think your crowd will be wow’d.

And if you’re looking for more appetizer ideas, check out my Appetizer Category. You’ll find tons of ideas, like the most popular appetizer recipe on my site for Pear and Blue Cheese Crostini.

More Springy Appetizer Ideas

Spicy deviled eggs displayed on black platter.
Print Recipe
5 from 3 votes

Spicy Deviled Eggs with Crunchy Panko Topping

Spiked with New Mexico Chimayo Chile Powder, white wine vinegar, Dijon Mustard and sprinkled with a crunchy topping of buttered panko bread crumbs seasoned with chile powder and cilantro.
Prep Time20 minutes
Cook Time15 minutes
Course: Appetizer Recipes
Cuisine: American/Mexican
Servings: 24
Calories: 78kcal
Author: Lea Ann Brown

Ingredients

  • 12 whole eggs
  • ½ cup mayonnaise
  • ¼ teaspoon Chile Powder Preferably New Mexico. Start with ¼ teaspoon and add more to desired heat.
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white wine vinegar
  • salt and pepper to taste
  • Finely chopped cilantro for garnish
  • For the bread crumbs:
  • 1 tablespoon butter
  • 1 cup panko bread crumbs
  • ⅛ teaspoon New Mexico Chile Powder or ancho
  • 1 teaspoon cilantro fine chopped

Instructions

  • Cook eggs to hard boiled stage. See instructions in notes for stove top and instant pot.
  • While the eggs are cooking, prepare an ice bath.
  • When the eggs are cool enough to handle, crack the egg shells, remove and discard.
  • In the meantime, make the bread crumbs. In a fry pan over medium heat, heat the butter. Once the butter is melted and bubbles start to subside, add the Panko bread crumbs, chile powder and cilantro and cook, stirring constantly, until the crumbs nice and golden. About 3 minutes. Remove from the heat and let cool.
  • Cut each egg in half lengthwise. Use a spoon to scoop the yolks into a bowl. Set the egg white halves, hollow side up, on a serving platter and set aside.
  • Add the mayonnaise, chile powder, mustard and vinegar to the yolks and stir until no lumps remain. Season with salt and pepper.
  • Spoon the yolk mixture into each egg white half. Top with some bread crumbs and a sprinkle of cilantro. Makes 24 deviled eggs; serves 12.

Notes

Tips For Success:
  • Use a fork or a grapefruit spoon to fill the egg whites with the yolk mixture. 
  • You may not end up with exactly 24 deviled eggs. Some shells may rip beyond repair, and I sometimes fill each egg too full that I have a shell or two left over. 
  • Arrange the eggs so the wider end of the eggs are all facing the same way. It will make for a neater appearance and make them easier to grab.
  • Cook and peel the eggs a day in advance, cover and refrigerate. Cold hard boiled eggs are much easier to slice than fresh cooked.
If you don’t have Chimayo, use any New Mexico Chile Powder. Or a good substitution is also Ancho Chile Powder, Cayenne, or even Aleppo pepper will work well here. Hot Smoked Paprika is another great choice for a fabulous flavor combo. And if you want to make these deviled eggs into spicy AND smoky deviled eggs, use Chipotle Chile Powder. (smoked and dried jalapeno peppers)
  •  
 
 

Nutrition

Serving: 1egg | Calories: 78kcal | Carbohydrates: 2g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 89mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Calcium: 17mg | Iron: 1mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Spicy Deviled Eggs, They’re What’s for an Appetizer

Oven Roasted Ling Cod Recipe with Lemon Aioli and Wilted Chard

By 18 Comments

This lingcod recipe is seared stovetop and finishing in the oven. A super easy way to cook a ling fish fillet. A crispy outer texture and moist, tender and flaky inside. This recipe for ling cod is topped with an easy lemon aioli and served over wilted Swiss chard making this a restaurant quality feel special seafood meal. And ready in about 30 minutes!

If you love an easy feel special restaurant quality seafood entree, don’t miss my recipe for Pan-Fried Sea Bass. Served over rice and snow peas and with a very special Ginger Sesame Glaze.

Ling cod recipe pan seared and served with lemon aioli and swiss chard

Once again, thanks to my membership with Sitka Salmon Market, one of the perks is being introduced to yet another type of seafood that I’ve never had to the chance to purchase locally. Lingcod.

This recipe for ling cod is not only healthy, but with a creamy aioli and savory Swiss chard, this is a recipe that you’ll want to make over and over.

What’s the difference between cod and lingcod?

Lingcod is neither ling nor cod. It’s actually a greenling that’s a voracious bottom-dwelling predator. it’s a favorite of sport fisherman (and home cooks) in Southeast Alaska.

How To Cook Ling Cod

For this ling cod recipe, I wanted the mild sweet flavor to shine, so I simply seasoned it with salt and pepper and then pan-seared the lingcod fillet in a little bit of mild olive oil just long enough to create a bit of a tender crust.

Finishing the seared fish in the oven kept that crispy outer texture intact and the inside texture beautifully tender and flaky.

Super easy this sear and roast method is a great way to cook any thick fish fillet.

The ling cod is then topped with a luscious creamy, lightly flavored lemon Dijon aioli and served over sauteed Swiss chard.

The result, the sweet ling fish is complimented by the slightly salty, light and lemony aioli.

The bed of sauteed Swiss chard adds texture and color to help bring everything together for a super healthy special feel dinner.

This is an easy restaurant quality seafood meal with elegant flavor and a fancy feel presentation.

This ling cod recipe is melt in your mouth incredible with each bite.

Where To Buy Ling Cod

I received this Pacific Lingcod as part of my latest shipment from Sitka Salmon Market. A seafood program where Alaskan fish is delivered right to your door step. Blast-frozen at the peak of freshness, it’s a luxury for this this land-locked cook.

Not to mention the unique variety of seafood we receive. Like this lingcod and one of my favorite, Sablefish (Black Cod) and of course plenty of fresh Alaskan Salmon.

Disclaimer: I have received free product from Sitka Salmon Market, and am also a paid subscriber to their monthly seafood delivery service.

I have healthy and quick dinner options at my fingertips as most seafood recipes can be prepared in around 15 – 20 minutes. This main course lingcod recipe is a great example.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make ling cod recipe
  • Lingcod Fillets
  • Lemon: Zest and juice
  • Mayonnaise: good quality
  • Dijon Mustard
  • Garlic
  • Swiss Chard

Ingredient Swaps

  • White Fish Fillets: If you don’t have access to ling cod, a good substitution would be halibut fillets, cod, or black cod.
  • Swiss Chard: Any delicate fast cooking greens can be substituted for Swiss chard. Spinach, mustard greens or collard greens would work here. I do not suggest kale, as it’s a tough textured green and will not sautee and soften quickly.
  • Olive Oil: Add a rich buttery flavor by substituting 2 tablespoons butter for the olive oil when sauteeing the ling cod fillet.

Step By Step Instructions, It’s Easy

How to sautee lingcod in a non-stick pan
  • Step 1: Sautee and sear the ling cod. Heat a heavy (I used non-stick) pan over medium high heat. Once the pan is hot, add olive oil. Once the olive oil is hot and shimmering, add the lingcod fillets. Cook until one side has turned golden brown. This will take just a couple of minutes. Using a spatula, turn the fillets and repeat on the other side.
Ling cod sauteed and ready to finish in the oven on a baking sheet
  • Step 2: Place the seared lingcod fillets on an oiled or parchment paper covered baking sheet and place in a 400 degree oven. Roast for about ten minutes or until fish flakes easily when pressing on it with the back of a fork.
ingredients to make lemon garlic aioli using mayonnaise
  • Step 3: Make the Aioli. This is somewhat of a cheater’s aioli recipe. Rather than making aioli from scratch using egg yolks, we’re using already prepared mayonnaise and adding additional flavors of lemon juice, lemon zest, Dijon mustard and garlic. EASY. In a small bowl, add ingredients and blend with a fork.
Sauteeing swiss chard
  • Step 4: Prepare the chard. Again easy! Simply heat some oil in the same pan that you seared the ling cod. Remove the large stems and veins and then cut the chard into strips. When the oil is hot, add garlic and red pepper flakes and cook until fragrant. Add chard and cook just long enough that the chard starts to wilt. Remove from heat and keep warm.

With minimal prep time, this recipe for ling cod is ready to plate.

Sauteed lingcod with lemon garlic aoili and wilted chard

Using tongs, simply place a small amount of the Swiss chard on a plate. Top with a piece of the ling cod fillet and then drizzle with the lemon Dijon aioli.

Ling Cod FAQ’s

What Does Lingcod taste like?

As a food, think of lingcod as Pacific cod’s more voluptuous relative, with a semi-firm, lean white flesh that’s nearly as dense and meaty as halibut. Like halibut, it has a mild

Can I make the aioli from scratch?

Absolutely. It’s actually very easy. I’ve included instructions in the recipe card below. All you need is a good whisk and a strong arm, or a food processor.

How can I tell when ling cod is done?

Oven temperatures vary, as do thickness of fish fillets. Once transferring the seared ling cod to the oven, check the fillets after five minutes. Press on the fillets with the back of a fork. If the fillets show any sign of separating or flaking, the fish is done. Check the fillets again in five minutes to not over cook. This is our preferred way of cooking lingcod.

Tips for Success

  • Using a paper towel, pat the ling fish filet dry. Wiping away any moisture will help the searing process.

Recipe for Ling Cod with Lemon Pepper Aioli and Wilted Chard

I hope you give this ling cod recipe a try. It’s a super easy dinner option with a feel-special restaurant quality.

This recipe was adapted from a recipe from Sitka Salmon Shares. The recipe was originally prepared with Sablefish.

More White Fish Recipes

And if you’re looking for even more seafood recipes, don’t miss my Seafood Category, you’ll find lots of great Salmon Recipes and the most popular seafood recipe on my site for Heavenly Halibut.

And if you’re looking for an easy and impressive way to dress up any seafood entree, take a look at this recipe for Rustic Roasted Red Pepper Coulis. We love it on seared scallops.

This recipe is adapted from a recipe from the Sitka Salmon Shares website.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Print Recipe
5 from 9 votes

Roasted Ling Cod Recipe with Lemon Pepper Aioli and Wilted Chard

his ling cod recipe is topped with an easy lemon aioli and served over wilted Swiss chard making this a restaurant quality feel special seafood meal. And ready in about 30 minutes!
Prep Time15 minutes
Cook Time10 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 4
Calories: 541kcal
Author: Lea Ann Brown

Ingredients

  • For the Aioli:
  • ½ cup Mayonnaise good quality like Dukes or Best Foods
  • 2 tablespoons Dijon mustard we love Edmond Fallot
  • 2 tablespoons lemon juice
  • ½ teaspoon grated lemon zest
  • 1 large garlic clove grated or finely minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • For the Fish:
  • 32 ounces lingcod fillets 4 fillets that weigh approximately 8 ounces each
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • For the Swiss Chard
  • 2 bunches Swiss chard large stems removed, cut in 2-inch pieces. Or spinach
  • 3 tablespoons olive oil
  • 2 garlic cloves minced
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions

  • FOR THE AIOLI:
  • Add mustard, lemon juice and zest, garlic, salt and pepper to ½ cup good quality mayonnaise. Using a fork, blend well. Note, if you want to make homemade aioli, see instructions in the note section.
  • FOR THE LING COD
  • Preheat oven to 400 degrees.
  • Heat a large, preferably non-stick, skillet over medium high heat. Once the skillet is hot, add 1 tablespoon olive oil. Season fish generously with salt and pepper. When the oil is hot and shimmering, add fillets and cook about 2 minutes until golden brown and crisp. Gently turn fish and cook another 2 minutes.
  • Place the ling cod fillets on a sheet pan that's been oiled, sprayed with non-stick cooking spray and covered in parchment paper. Roast fillets for about 10 minutes, or until done. To tell if the fillets are done, press the back of the fillets and if the fish shows a hint of separating or flaking the fillets are ready.
  • FOR THE GREENS:
  • In the meantime Adjust heat to medium, and add 3 tablespoons olive oil to the same skillet. Quickly sauté garlic and red pepper flakes, approximately 30 seconds, until fragrant. Add greens to the pan and season with salt and pepper. Use tongs to move the chard around the pan to wilt evenly. Add lemon juice just before serving.

Notes

  • White Fish Fillets: If you don’t have access to ling cod, a good substitution would be halibut fillets, cod, black cod or Mahi Mahi.
To make aioli from scratch: 
  • 1 egg yolk
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons lemon juice
  • ½ teaspoon grated lemon zest
  • 1 large garlic clove, fine minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • ¼ cup canola oil
  • ¼ cup olive oil
 
Combine egg yolk with mustard, lemon juice, zest, garlic, salt and pepper. In a slow and steady stream, add the oils until the mixture is emulsified. This can be done in a food processor, blender, or by hand with a whisk. Set aside.
 
 
 
Prep Time: 10 min Cook Time: 10 min Servings: Serves: 4 Source: sitkasalmonshares.com

Nutrition

Calories: 541kcal | Carbohydrates: 8g | Protein: 44g | Fat: 37g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 998mg | Potassium: 1550mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9327IU | Vitamin C: 54mg | Calcium: 126mg | Iron: 4mg

Ling Cod Recipe with Lemon Aioli and Wilted Chard … It’s whats for dinner.

Overnight Breakfast Burrito Casserole

By 15 Comments

With a filling of breakfast sausage, cheese and chile peppers, this overnight breakfast burrito casserole is a perfect way to feed that hungry breakfast crowd. Simply prep the night before and bake casserole style the next morning. Let’s take a look.

Overnight make ahead breakfast burrito casserole in a 9 x 13 pyrex baking dish

Serving breakfast to overnight guests is such a fun thing to do. That is, as long as you’re organized and morning prep is minimal.

There’s no reason to try to turn yourself into a short order cook first thing in the morning.

Prepare this breakfast burrito casserole the night before, pop it into the oven the next morning and your morning meal will easily satisfy your hungry house guests.

The sausage mixture is wrapped in a flour tortilla then topped with a combination of half and half, eggs and a bit of flour.

Once the casserole is baked, the egg mixture sets up into a rich custard that surrounds not only the inside of the breakfast burrito, but also the outside.

It’s a creamy, savory, just right spicy treat that will have everyone asking for seconds.

Ingredients You’ll Need

Ingredients to make breakfast burrito casserole
  • Six large eggs
  • 1 cup of roasted, peeled, chile peppers. Seeds and veins removed. Or two four ounce cans of Hatch Chile Peppers.
  • Half and Half
  • Cheddar Cheese: Mild, medium or sharp, shredded
  • Flour: 1 tablespoon all purpose flour is used to thicken the egg and milk sauce.
  • Flour Tortillas: 8-inch flour tortillas
  • Sausage: Use 1 pound of breakfast sausage, or bulk chorizo sausage.
  • Onion: 1 cup chopped sweet or yellow onion.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Ingredient Swaps

  • Chile Peppers: Substitute roasted poblano peppers for the Hatch chile peppers. Poblanos bring an earthy flavor to this overnight sausage breakfast casserole. You can also remove stems and seeds, dice the poblanos, and cook them with the sausage without going through the process of roasting. You’ll just loose that smoky note, but still have a very flavorful breakfast casserole
  • Cheese: Use any good melting cheese for this breakfast casserole. Monterey Jack, Pepper Jack, and Muenster Cheese are good choices here.
  • Tortillas: Stick to the flour tortillas for this breakfast burrito casserole. Using corn tortillas turns this into an entire different project that simply won’t work well. You always have to fry corn tortillas before rolling. And besides, flour tortillas make burritos, corn tortillas rolled and filled are enchiladas.
  • Sausage: You can make this overnight breakfast sausage casserole with either breakfast sausage or bulk chorizo. The flavor however, is much more exciting and festive using chorizo.

Step by Step Instructions

Browning sausage with onions and chile peppers in a fry pan.
  1. Step 1: Brown Sausage: In a large fry pan, cook the sausage and onions together until the sausage is done. Add the chopped green chiles and stir until combined. Let cool slightly.
Adding shredded cheese to Jimmy Dean Sausage to make breakfast burritos
Cooked sausage, chile peppers and shredded cheese mixed together in a clear mixing bowl
  1. Step 2: Place the cooked sausage mixture in a large bowl. Add the shredded cheese.
  2. Step 3: Stir the cheese and sausage mixture together.
Sausage, cheese, chile pepper mixture to roll in a breakfast burrito
How to roll breakfast burritos to make a casserole
  1. Step 4: Place ⅓ cup of the sausage cheese mixture in a flour tortilla.
  2. Step 5: Roll the tortillas into burritos and place in a greased 9 x 13 baking dish.
Egg, milk and flour mixture in a clear bowl with a blue whisk
  1. Step 6: In a mixing bowl, whisk together the eggs, half and half and flour until smooth.
Make ahead breakfast burrito casserole in a pyrex baking dish ready to bake
Overnight make ahead breakfast burrito casserole sprinkled with cheddar cheese
  1. Step 7: Pour the egg mixture over the top of the rolled sausage burritos. Cover and let sit in the refrigerator overnight. The next morning, bake 40 minutes at 350 degrees or until egg mixture has set up into a custard.
  2. Step 8: Remove from oven and top with more grated cheese. Bake 10 more minutes to melt cheese.
Baked Breakfast Burritos topped with tomatoes and lettuce
  1. Step 9: Garnish this breakfast burrito casserole with ingredients of your choice. Chopped tomatoes, chopped cilantro, chopped lettuce, rings of fresh jalapeno peppers, chopped avocado, etc.
Cutting into a burrito with a fork
  1. Step 10: Serve and dig in.

Tips and FAQ’s

How do you keep this breakfast burrito casserole from getting soggy?

Don’t make this breakfast casserole too far in advance. Making this in the evening and baking it by mid morning will keep everything nice and firm. If you make it early afternoon and wait until noon to bake, the flour tortillas may become soggy.

Can I freeze this casserole?

You can freeze this breakfast burrito casserole after it is baked. Just cover the pan well with plastic wrap and then foil. Or transfer leftovers to a plastic storage container. Just let the casserole thaw in the refrigerator and then reheat individual servings in the microwave. Place one or two burritos on a plate, cover with a paper towel and heat in 1 minute increments at 50% power. Repeat until the burrito is nice and steamy.

Can I use whole wheat flour tortillas?

Yes, they will work fine. The texture will just be a bit chewier.

Exactly how do I roll breakfast burritos?

For this casserole, we’re not using a traditional breakfast burrito fold, we’re simply rolling the flour tortillas with the mixture inside. Place the sausage mixture in the center of the tortilla. Take one end of the tortilla and lay it over just far enough to tuck in slightly under the sausage mixture and then pull the mixture towards you. Then roll the flour tortilla to create the burrito. Please refer to the photo labeled as Step 5.

What Goes Good With A Breakfast Burrito Casserole?

  • When serving, place a bowl of sour cream and salsa on the table for guests to garnish their burritos.
  • As far as a side dish, serve a big bowl of fresh fruit. Berries are always a good choice.
  • A bottle of hot sauce is always welcome for those that want to shake some heat onto their breakfast..
  • And a side dish of potatoes is perfect. Check out this this potato casserole with hash browns and cornflakes. = yum!

Overnight Breakfast Burrito Casserole

two baked breakfast burritos garnished with cilantro, cherry tomatoes and avocado

Breakfast burritos filled with cheese, onion, chorizo. Every single time I’ve made this Green Chile Breakfast Burritos everyone asks for the recipe.

The eggs, flour and half and half form a custard like base that hugs the green chile, chorizo, cheese filling inside that soft flour tortilla. Divine!

This is a perfect overnight breakfast casserole to serve for Thanksgiving or Christmas Morning. I’ve even baked it early morning and taken it to the office to treat co-workers. It travels well if well sealed and the distance isn’t too great.

Recipe for Overnight Breakfast Burrito Casserole

I hope you give this wonderfully creamy burrito casserole a try. It’s truly a very popular breakfast entree and I get asked for the recipe every time I serve it.

Are you green chile crazed? Take a look at the most popular and most classic chile recipe on my site, How to Make Hatch Green Chili, Colorado Style.

If you’re chile pepper crazed like us, don’t miss my post Chili vs. Chile. You’ll find some great information about chile peppers and a line of of chile pepper recipes.

More breakfast ideas for family gatherings

And don’t miss my category for Breakfast Recipes. You’ll find lots of ideas for small, medium and large breakfast entrees. Including the most popular on my site for Pan Fried Biscuits. Super easy and super delicious.

And if you’re looking for more Mexican Casserole ideas, take a look at my recipe for Mexican Chicken Casserole. Layered with corn chips and plenty of cheese, this is a family favorite.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Overnight breakfast burrito casserole.
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5 from 4 votes

Overnight Breakfast Burrito Casserole

This overnight breakfast burritos are perfect for feeding a hungry breakfast crowd. Sausage, cheese, eggs and chile peppers, it's everything you'd expect from a breakfast burrito casserole.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast Recipes
Cuisine: Mexican
Servings: 8
Calories: 376kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound bulk chorizo sausage or breakfast sausage
  • 1 cup chile peppers roasted, stems and seeds removed, chopped. Or two 4-ounce cans canned chopped Hatch Chile Peppers
  • 1 cup sweet onion chopped
  • 2 ½ cups Shredded Cheddar Cheese Divided
  • 10 Flour Tortillas 8 inch work best. 10 inch will also work.
  • 2 cups half and half
  • 6 large eggs
  • 1 Tablespoon flour
  • Salsa and Sour Cream for serving

Instructions

  • Roast green chile by placing chile's on a sheet pan and broiling in oven until charred. Turn peppers every few minutes until charred on each side. When charred, place in a plastic bag and let steam for 5 minutes. With hands, remove blacken skins. Then slice off the tops to remove seed pods and veins. Rough chop chiles.
  • Or use canned Hatch Chile Peppers. 8 ounces.
  • In a large pan, cook the sausage and onions together until the sausage is done. Drain grease from sausage if needed. Add the chopped green chiles and stir until combined. Let cool slightly.
  • Transfer sausage/onion/chile mixture to a large bowl and fold in two cups of the cheese.
  • Spray a 9 x 13 casserole dish with PAM.
  • Use a ⅓-cup measuring cup to scoop out sausage/cheese/chile mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Repeat until all the tortillas are squeezed into the pan.
  • Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit in refrigerator overnight.
  • In the morning, preheat oven to 350ºF. Bake, covered, for 30-40 minutes, or until eggs are set.
  • Sprinkle remaining ½ cup of cheese over burritos and bake, uncovered for 10 more minutes, or until the cheese is melted.
  • Serve with salsa and sour cream.

Notes

10 tortillas will fit in that 9 x 13 baking dish. Just squeeze them close together.
These burritos are thin. If you want thicker burritos, use 8 flour tortillas and make them fatter by using ½ cup sausage mixture per burrito.
  • Cheese: Use any good melting cheese for this breakfast casserole. Monterey Jack, Pepper Jack, and Muenster Cheese are good choices here.
When serving this breakfast burrito casserole, place a bowl of sour cream and salsa on the table for guests to garnish their burritos. As far as a side dish, serve a big bowl of fresh fruit. Berries are always a good choice. Hot sauce. Cholula is a good choice.
Don’t make this breakfast casserole too far in advance. Making this in the evening and baking it by mid morning will keep everything nice and firm. If you make it early afternoon and wait until noon to bake, the flour tortillas may become soggy.

Nutrition

Calories: 376kcal | Carbohydrates: 23g | Protein: 18g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 500mg | Potassium: 290mg | Fiber: 1g | Sugar: 4g | Vitamin A: 925IU | Vitamin C: 28mg | Calcium: 375mg | Iron: 2mg

Overnight Breakfast Burrito Casserole … It’s how to WOW guests.

Microwave Cauliflower, Easy and Cheesy

By 22 Comments

This tangy creamy, cheesy microwave cauliflower recipe is one even cauliflower haters will love. Cooking a whole head of cauliflower in the microwave is a super easy side dish. Topped with a mixture of mayonnaise, mustard and slices of American cheese.

A whole head of cauliflower cooked in the microwave topped with a cheese and mayonnaise sauce

About This Recipe and Why It Works

I’ve always claimed that even cauliflower haters would cozy up to this recipe. And being married to one, I can attest that even the Ranch Hand likes this one.

Way back in the dark ages, when microwave ovens were first available for purchase for our home kitchens, I got one for Christmas.

It was a Radar Range and I wish I had a photo of it. Compared to our sleek modern versions, it’s probably somewhat laughable. The appliance came with a cookbook illustrating how you could magically prepare anything from pot roast to desserts …in a flash.

This new appliance seemed so daunting, I was compelled to take a class offered at our local Sears store. A demonstration type class, that lasted a couple of hours.

This is where I learned of this microwave cauliflower recipe, a recipe to microwave a whole head of cauliflower. I’ve been making it ever since, and regularly for over 40 years.

To steam cauliflower in the microwave yields a tender texture and sweet flavor.

Once the topping of mayonnaise, mustard and American cheese are added the tangy, creamy cheesy flavors truly enhance the entire experience.

If you’re looking for easy cauliflower recipes, and looking for whole cauliflower recipes, you must give this one a try. It’s so easy, creamy and cheesy.

Ingredients To Make Microwave Cauliflower

Ingredients to make microwave cauliflower recipe
  • Cauliflower: 1 whole head. Any size will do. I always grab a large sized head of cauliflower for more servings and leftovers.
  • Mayonnaise: A good quality mayo works well for cooking. Dukes or Best Foods are good here.
  • Mustard: Plain yellow prepared mustard.
  • Onion: Fine diced sweet or yellow onion.
  • American Cheese: Individual slices of American Cheese is a beautiful melting cheese.

Ingredient Substitutions:

  • Cheese: Substitute grated cheese for the American Slices. A medium cheddar works well. I highly recommend grating the cheese yourself as the pre-grated bags of cheese contain ingredients to keep it from sticking together in the bag. In turn, those ingredients will keep the cheese from melting as well.
  • Onion: To make things even easier, I’ve used dried onion flakes for this recipe. Just mix in the flakes and let it sit a few minutes to soften before cooking.

How To Make This Easy Microwave Cauliflower with Cheese

Whole head of cauliflower with core and outer leaves removed

Step 1: How to remove the cauliflower core. Using a sharp large chef knife, cut around the core area and remove the protruding core and outer leaves of the cauliflower.

Whole head of cauliflower in a deep casserole dish ready to cook in the microwave

Step 2: Ready to microwave: Place the cauliflower, core side down in a deep 2 – 3 quart microwavable casserole dish. Add 2 tablespoons of water, cover and cook for 8 – 10 minutes on high.

Mustard mayo sauce for cauliflower cooked in the microwave

Step 3: Make the cheese sauce. While the cauliflower is cooking, combine the mustard, mayo, and onions and blend together with a fork.

A whole head of cauliflower cooked in the microwave

Step 4: Remove the cooked cauliflower from the microwave and spoon the sauce over the top.

spreading mayo sauce over a whole head of cauliflower that's been cooked in the microwave

Step 5: Add the Sauce: Using the back of a spoon, coat the cooked cauliflower with the mayo, mustard sauce. Make sure to coat the cauliflower as far down the sides as you can.

Adding american cheese slices to microwave cauliflower

Step 6: Add the Cheese: Place the slices of American Cheese on the top of the sauced cauliflower. Alternate the angle of the cheese slices for even melting.

Whole cauliflower thats been cooked in the microwave topped with a mayonnaise cheese sauce

Step 7: Cover the pan with the lid and return the cauliflower to the microwave. Cook on high for 2 minutes to melt the cheese and heat the mayonnaise mustard sauce. Let the cauliflower stand, covered, for two minutes before slicing.

Whole cauliflower cooked in the microwave served on a blue plate

Step 8: How to Serve Microwave Cauliflower: Using a sharp knife, slice the cauliflower in wedges and serve immediately.

Tips for Success

Do You Have To Use American Cheese Slices?

By the way, did you read that the Millennials are throwing American Cheese out of their diets? If you are one that simply doesn’t like processed American cheese, you can most certainly substitute grated cheddar cheese. But it doesn’t melt as beautifully.

Can I Cook Whole Cauliflower in a Pressure Cooker?

I tried cooking this in my Instant Pot and it took longer than in cooking cauliflower in the Microwave. Due to pre-heating, coming to pressure, and releasing pressure, the microwave had it beat by about eight minutes. Score one for the microwave. But yes, you can cook a whole head of cauliflower in the Instant Pot. Just follow the same steps for the microwave recipe.

How Do I know When The Cauliflower is Done?

Microwave powers vary as do the size of a full head of cauliflower. After 8 minutes of cooking the cauliflower in the microwave, remove it and use a fork to test its doneness. If the fork inserts into a tender vegetable, the cauliflower is done. If it feels too crisp, return to microwave and cook 1 – 2 minutes longer.

What If My Casserole Dish Doesn’t Have a Lid?

Did your perfect deep casserole dish not come with a lid? Simple, just cover tightly with plastic wrap. Using a fork , poke a few holes in the plastic wrap.

Storage

  • Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave in 20 second increments at 50% power.

Recipe for Microwave Cauliflower, How To Cook Cauliflower in the Microwave

Microwave cauliflower with a cheese, mayo, mustard sauce

Pro Tip – Garnish: I like to sprinkle this microwave cauliflower with something red to enhance the presentation. A pinch of chile powder or paprika works well here.

I hope you give this microwave cauliflower recipe a try. It’s a super easy way to cook a whole head of cauliflower and it’s surprisingly delicious. This is a recipe that you’ll want to make over and over again. It’s that easy.

And if you’re looking for more side dish recipes, don’t miss my Side Dishes Category. You’ll find lots of tasty recipes, including the most popular side dish recipe on my site for Broccoli Cheez Whiz Rice Casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A whole head of cauliflower cooked in the microwave topped with a cheese and mayonnaise sauce
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4.96 from 21 votes

Tangy Mustard Cauliflower, Microwave Cauliflower

This is a recipe for microwave cauliflower. A whole baked cauliflower with a topping of mayo, mustard and cheese. Quick, easy and tangy in flavor, in a creamy cheesy sort of way. Heads up cauliflower haters, you might want to try this one.
Prep Time10 minutes
Cook Time12 minutes
Resting Time2 minutes
Total Time22 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 190kcal
Author: Lea Ann Brown

Ingredients

  • 1 head head cauliflower rinsed, core and bottom leaves removed
  • 2 tablespoons water
  • ½ cup mayonnaise
  • 1 teaspoon onion — finely chopped
  • 1 teaspoon mustard
  • 3 slices American cheese or ½ cup grated cheddar cheese

Instructions

  • Place cauliflower in microwavable 2 – 3 quart casserole with lid. Add water and cover with lid or plastic wrap. 
  • Microwave on high 8 – 9 minutes or till tender crisp. Use a fork to test doneness. If it feel too crisp, return to microwave for 1 – 2 minutes longer.
  • In the meantime, combine mayonnaise, onion, and mustard in small mixing bowl. Use a fork to blend into a smooth sauce.
  • Once the cauliflower has completed its first cook in the microwave, spoon mustard sauce on top of cauliflower. Use the back of the spoon to smooth the sauce evenly over the top of and sides of the cauliflower.
  • Lay slices of cheese over the top, alternating the way they face so they melt evenly. 
  •  Microwave for 1 – 2 minutes more, covered, to heat topping and melt cheese. Let stand two minutes before serving.

Notes

You can use grated cheddar cheese in this recipe to replace sliced American Cheese. I like American because of it’s melting qualities and sweet flavor. 
To make things even easier, I’ve used 1 heaping teaspoon of dried onion flaked to replace the chopped onion. Just stir them into the mustard mayo combo before spreading over the cauliflower.
Did your perfect deep casserole dish not come with a lid? Simple, just cover tightly with plastic wrap. Using a fork , poke a few holes in the plastic wrap.

Nutrition

Calories: 190kcal | Carbohydrates: 5g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 332mg | Potassium: 300mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 46.2mg | Calcium: 131mg | Iron: 0.5mg

Microwave Cauliflower Recipe … It’s whats for an easy side dish

Super Moist Cheesy Cornbread with Creamed Corn

By 97 Comments

This is a super moist cornbread with creamed corn recipe that bakes up fluffy and sweet and will become your family favorite. You’d almost swear there was pudding in this easy cheesy cornbread.

Serve this cornbread with Giada’s Ground Chicken Chili. A perfect combo for a cozy meal.

Super moist cornbread cut into squares on a wooden cutting board

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.

Ingredients You’ll Need

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make cheesy cornbread with creamed corn and buttermilk.
  • 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.

How To Make Cornbread with Creamed Corn

dry ingredients to make cornbread
Step 1
wet ingredients to make cornbread
Step 2
  • 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. 
Mixing wet and dry ingredients together to make cornbread
making cornbread batter
  • 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.
mixing creamed corn, peppers and cheese into cheesy cornbread
placing batter for cornbread into a le creuset baking dish
  • 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.
Super Moist Jalapeno Buttermilk Corn bread recipe. Creamed Corn and Muenster cheese is the secret.
  • 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.

Can I Make This A Cast Iron Skillet Cornbread?

Moist cornbread made in a cast iron skillet.
  • 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.

Cornbread FAQ’s

How Long Will This Cornbread Last?

Tightly covered cornbread will last on the counter for 2-3 days. Or about a week in the refrigerator. Cover with a clean dish towel.

Can I Make This Recipe Gluten Free?

Yes, this homemade cornbread can be made gluten free by swapping out the all purpose flour for gluten free all purpose flour. You can also use oat flour.

Can I Reheat Cornbread?

Cornbread is best when it’s warm. Just put a slice or two in the microwave and heat it in 15 second increments, or until warm.

Does Cornbread with Creamed Corn Need To Be Refrigerated?

Because this cornbread has buttermilk, I personally would refrigerate it after a couple of days. Just cover the pan with a clean dish towel and refrigerate. Don’t use plastic wrap, it will create too much moisture which will compromise the texture of the bread.

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.

Moist Cheesy Cornbread With Creamed Corn

Jalapeno Buttermilk Cornbread Recipe. The best recipe I've found. Moist and wonderful.

I hope you give this cornbread with creamed corn recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

What To Serve With Cornbread

This Cornbread recipe is also great served alongside my recipe for Hatch Green Chile with Pork. What a great combo.

More Quick Bread Recipes

And if you like making bread, don’t miss my bread category. You’ll find lots of fun ideas including the most popular bread recipe on my site for Herbed Tomato Bread. A stunning bread recipe using tomato paste.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Super moist jalapeno buttermilk corn bread recipe. You'd swear there was pudding in the recipe.
Print Recipe
4.92 from 75 votes

Super Moist Cornbread with Creamed Corn

You’d almost swear there was pudding in this recipe. Using creamed corn and Munster cheese is the secret to this super moist cornbread recipe.
Prep Time15 minutes
Cook Time25 minutes
Resting time15 minutes
Total Time15 minutes
Course: Bread, Mexican
Cuisine: American
Servings: 12
Calories: 206kcal
Author: Lea Ann Brown

Ingredients

  • 1 cup yellow corn meal
  • 1 cup all-purpose flour
  • ⅓ cup sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon New Mexico Red Chile Powder (optional) or ancho chile powder
  • 2 large eggs beaten
  • 1 cup buttermilk
  • 3 Tablespoons canola oil
  • 1-14 ½ ounce can creamed corn half drained
  • 1 cup muenster cheese shredded
  • 5-6 Tablespoons jalapenos deseeded, chopped. 1 – 2 jalapenos depending on size

Instructions

  • Preheat oven to 375.
  • Using a whisk, 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)
  • In a separate bowl, whisk together the eggs, milk, and oil. 
  • Using a large spoon, gently fold the liquid ingredients into the dry ingredients until a batter is formed. Don't over mix.
  • Using a colander, or mesh strainer, drain the creamed corn. Let the corn sit in the colander for 2 minutes. Give it a couple of shakes to remove more of the liquid before adding to the batter. You don't want it completely drained.
  • Using a large spoon, fold in the corn, cheese, and jalapenos to the batter.
  • Pour batter into a lightly greased 9-inch square baking pan. Use the back of the spoon to smooth batter into the pan.
  • Bake for 25 minutes, or until the crust is light-brown and starting to brown around the edges. And a toothpick inserted in the center comes out clean. Remove from the heat and let cool for about an hour before slicing.

Video

Notes

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.
    • Remove seeds and most of veins from the jalapeno. This will control the heat level.You can also use cheddar or Monterey Jack Cheese instead of the Muenster.
    • To store simply cover with a clean dish towel. Refrigerate overnight if not using that day. Don’t cover with plastic wrap or too much moisture will accumulate and compromise the texture. 
Making this in a cast iron skillet:
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 right before adding the batter (swirl it around) , you’ll get an even crispier bottom crust.
A 9″ cast iron skillet works best. If using a 12 inch, double the recipe. 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. 
Friday Night Cozy Dinner In Front Of The Fireplace

Nutrition

Calories: 206kcal | Carbohydrates: 26g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 203mg | Potassium: 218mg | Fiber: 2g | Sugar: 7g | Vitamin A: 210IU | Vitamin C: 3mg | Calcium: 141mg | Iron: 1.2mg

Super Moist Cheesy Cornbread With Creamed Corn … It’s what’s for dinner with a bowl of chili

This article was first published February of 2011. It was republished with step by step instructions March 2021.