Name: Super Moist Jalapeno Buttermilk Cheesy Cornbread
Prep time: 15 min
Total time: 15 min
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)

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You’d almost swear there was pudding in this easy cheesy cornbread. Adding creamed corn and grated cheese to homemade cornbread insures a super moist end result. It bakes up fluffy, sweet and moist and will become your family favorite.

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 Texan friend, 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 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.

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 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 CHEESY CORNBREAD

dry ingredients to make cornbread — Step 1

wet ingredients to make cornbread — Step 1

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

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 5

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?

Super moist corn bread baked 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.

HOW LONG WILL CORNBREAD LAST?

Tightly covered cornbread will last on the counter for 3 – 4 days. Or about a week in the refrigerator.

SUPER MOIST CHEESY CORNBREAD RECIPE – THE BEST

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

I hope you give this easy homemade cheesy 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.

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.

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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.

Super Moist Cheesy Cornbread … 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.

Super Moist Cheesy Cornbread with Creamed Corn

ABOUT THIS RECIPE AND WHY IT WORKS