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.
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.
- 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
- 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.
Can I Make This A Cast Iron Skillet Cornbread?
- 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
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.
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.
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.
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
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
- Anthony Bourdain’s Beef Chili Recipe
- Chipotle Bison Chili with Lime Crema
- Award Winning Beef and Bean Chili
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 Cornbread with Creamed Corn
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
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- 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.
Nutrition
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.
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Wow, this is the best cornbread I’ve ever made! It was so moist and tasty. The directions made it so easy to make too. I decided to use a 9 inch cast iron pan and the directions to put the pan in the oven for 10 minutes first and then melt 1 1/2 TBL of butter in the pan right before pouring the batter in made it even more delish! Thanks for my new go-to cornbread recipe!
Wonderful! And thanks for the compliment and taking the time to leave a review and rating. I’m glad to finally hear from someone who used the cast-iron skillet method. Always nice to know it worked in someone’s kitchen other than my own. :-).
Best cornbread I have ever eaten!!!!
Wow, that’s quite a compliment. Thank you so much and glad you enjoyed the recipe. And most of all, thanks for taking the time to write a review.
Excellent! Cornbread was so delicious!! The second time I made it, I tweaked it to our personal preferences . I added 4 oz of cream cheese, cubed sharp cheddar cheese, diced onion and left out the chili paste. Either way your recipe is Amazing!!! 5 stars
Can this be made in muffin tins following the same instructions?
Yes. Just watch the cook time. Use a cake tester to insert into the muffins to determine doneness.
Mt friend brought this to a cookout we had and everyone was in love with it! So delicious! I had to ask for the recipe 🙂
I made this with GF all purpose flour and an Irish cheddar cheese to go with turkey chili. Also made honey butter which was great with the spice of the bread. I had to cook a few minutes longer than 25min to get the middle completely cooked but turned out perfectly and was delicious! Lots of compliments-will definitely make again.
I just made this recipe and my husband liked it so much that I had to hide it because he had three pieces!!!
I didn’t used the sugar suggested and also I added extra cheese on top of the mix before putting it in the oven.
I finally found a recipe close enough to the one I used to make 30 something years ago but lost the recipe. I am going to keep this recipe in a safe! Love it ((:
So moist and delicious!
Best ever.
This is now my go to recipe. My family raved about this cornbread. I used a small can of green chiles instead of the jalapenos, and it was delicious! A must try!
My exhaustive search for the perfect corn bread has finally come to a delicious end.
This thing is perfect in every way…the texture, the balance of flavors, the ease in preparation.
a total and complete homerun.
I was afraid the batter was too runny but it set up beautifully and it was almost cake-like.
It’s the ideal base for all different kinds of cornbread. Next time, I’ll be making a cranberry orange cornbread…!!
Thank you for this great recipe.
Hello Jane and thanks so much for taking the time to write such a glowing review on my recipe. I’m so glad you liked the recipe. Make it a delicious day.
No dry cornbread ever again!! Big hit. Easy as well.
Thanks so much Aneesa. Go glad you liked the recipe.
This has been a favorite in our family over the last 6 years or so when I first found it!! I love tradition corn bread as well but my husband and kids always prefer this!
Hi Whitney. Thanks for taking the time to let me know. Glad you enjoyed the recipe.
Beautiful!!! Tender, moist cornbread deliciousness. Love the Munster cheese and creamed corn. The flavor from the jalapeño is unbeatable. Thank you for sharing 🤗
Peter H
Hi Peter. Muenster cheese has become one of my favorite melting cheeses. Glad you liked the recipe and thanks for taking the time to comment and review.
I made a couple of changes to the recipe. I did not do the Chile spice, or the jalapeño. BUT will try next time, I just didn’t have those ingredients. And I didn’t use Muenster, I used a triple cheddar blend. BUT in saying that, I followed recipe and it was the most AMAZING cornbread I’ve EVER had. My husband and my Mom both said it was SOOO good….this will be my go to recipe for cornbread from now on!!! Loved it ❤️❤️
Thank you so much Michelle!