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    Home > Bread > Super Moist Cheesy Cornbread with Creamed Corn

    Super Moist Cheesy Cornbread with Creamed Corn

    Published: Mar 2, 2021 · Modified: Sep 2, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    Super Moist Cornbread

    This is a super moist cornbread 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 because it’s a cornbread recipe with creamed corn and lots of grated cheese. Which insures a fabulous end result.

    Super moist cornbread cut into squares on a wooden cutting board

    About This Recipe and Why It Works

    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.

    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.

    • 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 oven. 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

    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
    Step 3
    making cornbread batter
    Step 4
    • 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
    Step 5
    placing batter for cornbread into a le creuset baking dish
    Step 6
    • 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
    • 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 1/2 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 3 – 4 days. Or about a week in the refrigerator. Just store it in an air tight container.

    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.

    Moist Cheesy Cornbread Recipe 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.

    Your feedback is valuable to me for developing future recipes. And if you have a favorite cornbread recipe, let me know, I’d love to give it a try.

    What To Serve With Cornbread

    • Anthony Bourdain’s Beef Chili Recipe
    • Chipotle Bison Chili with Lime Crema
    • Award Winning Beef and Bean Chilij

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

    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.

    Super moist jalapeno buttermilk corn bread recipe. You'd swear there was pudding in the recipe.

    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.
    4.89 from 54 votes
    Print Pin Rate
    Course: Bread, Mexican
    Cuisine: American
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 12
    Calories: 206kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 cup yellow corn meal
    • 1 cup all-purpose flour
    • 1/3 cup sugar
    • 1 Tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/8 teaspoon New Mexico Red Chile Powder (optional) or ancho chile powder
    • 2 large eggs beaten
    • 1 cup buttermilk
    • 3 Tablespoons canola oil
    • 1-14 1/2 ounce can creamed corn half drained
    • 1 cup muenster cheese shredded
    • 5-6 Tablespoons jalapenos deseeded, chopped. 1 – 2 jalapenos depending on size
    Prevent your screen from going dark

    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 20-25 minutes, 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.

    Video

    Notes

    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.
    If you don’t partially drain most of the liquid from the Creamed Corn, this will turn out too moist and will fall apart.
    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 1/2 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. 
     
    Substitutions:
    • Cheese: Substitute Medium Cheddar, Sharp Cheddar or even Monterey Jack for the Muenster cheese.
    • 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 poblano peppers.
    Friday Night Cozy Dinner In Front Of The Fireplace
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    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
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Super Moist Cheesy Cornbread Recipe 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.

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    Reader Interactions

    Comments

    1. Whitney says

      May 11, 2023 at 2:59 pm

      5 stars
      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!

      Reply
    2. Peter H says

      February 01, 2023 at 1:23 pm

      5 stars
      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

      Reply
    3. Michelle says

      January 02, 2023 at 9:27 pm

      5 stars
      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 ❤️❤️

      Reply
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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

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