Been looking for a moist cornbread recipe? You’d almost swear there was pudding in this super moist easy homemade cornbread recipe. With creamed corn, cheese and jalapenos, this will soon become your family favorite.
Chili Vibes, The Connection
When I was growing up, my father’s signature dish was his Chili Soup. On cold dark windy evenings in the middle of Kansas he would combine fried hamburger meat and chopped onion, pinto beans, tomatoes and seasonings into a delicious bowl of soup. Simply topped with hand-crushed saltine crackers, that was how we rolled.
Over the years I branched out to eating chili with flour tortillas, corn tortilla chips, topped with cheese, sour cream or chopped green onions, even chocolate shavings. And thanks to a Texan I now love eating chili with cornbread, and using this moist cornbread recipe.
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. Jiffy, Marie Calendar’s, and even homemade found me wondering what the big attraction was.
I’m very well aware that any of my friends that are from Texas, live in Texas, or even are married to a Texan wouldn’t hear of having a bowl of chili soup without it. So started the search for a moist cornbread recipe that I truly loved.
How To Make This Moist Cornbread Recipe, Moist
One day, out of the blue, my good friend Linda, unwittingly brought over a pan of the most delicious and moist homemade buttermilk cornbread that I have ever tasted. I was an instant fan and finally understood what all the fuss was about.
I have taken her recipe and with a couple of tweaks, made it even moister, creamier and more Southwestern.
Making this cornbread 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.
And don’t miss my recipe for Corn Muffins with Jalapeno Jelly. They’re also made with creamed corn.
The type of cheese is another. I’m a big fan of Muenster for any Mexican, Southwestern recipe. Give it a try. If you don’t like the creamy results, you can always switch to cheddar or Monterey Jack for your next batch.
Move over crushed saltines. 🙂 This is what belongs next to every bowl of chili you serve up!
I don’t know what I’d do without my Le Creuset square baking dish for this recipe. It’s study enough for the oven and pretty enough for the table. I’ve included an affiliate link for your convenience.
And it’s fun to make in a cast iron skillet for a rustic presentation.
In leu of flour tortillas, this Cornbread recipe is also great served alongside my recipe for Hatch Green Chile with Pork. What a great combo.
Moist Cornbread Recipe
I hope you give this easy homemade cornbread 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.
Serve this Moist Cornbread Recipe with
- Anthony Bourdain’s Beef Chili Recipe
- Chipotle Bison Chili with Lime Crema
- Award Winning White Bean Chili Recipe
And wouldn’t it be fun to let this one dry out to make this Cornbread Dressing with Chorizo and Jalapeno?
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @cookingontheranch so I can check it out and leave a comment!
Looking for other Southwestern recipe ideas? You won’t want to miss:
- Instant Pot Creamy Chicken Tortilla Soup
- Stacked Enchiladas
- Hatch Green Chili, Colorado Style, with Pork
- Southwestern Fire Roasted Cream of Tomato Soup
- Red Chile Buttermilk Ranch Dressing
- Slow Cooker Tinga de Pollo Poblano Tacos
- New Mexico Blue Corn Posole with Shrimp
- Hatch Chile Dip
- Hatch Chile Macaroni and Cheese
- Chicken Enchiladas with Spinach, Mushrooms and Tomatillo Cream Sauce
- Southwestern Beans and Chicos
Super Moist Jalapeno Buttermilk Cornbread
- 1 cup yellow corn meal
- 1 cup all-purpose flour unbleached
- 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
- 2 medium jalapenos deseeded, chopped
- Preheat oven to 375. 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.
- Gently fold the liquid ingredients into the dry ingredients until a batter is formed. Fold in the corn, cheese, and jalapenos.
- Pour batter into a lightly greased 8-inch square baking 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 a few minutes.