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
-
- 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 These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
I never used to be a big fan of cornbread, but now I like it if it’s not too dense. Your recipe sounds real good. I always use a copy cat Marie Callender’s, which also has flour in it to lighten up the cornmeal. Z’s a baby doll!
Thanks so much Karen, she’s a very spoiled babydoll. :-). I think I’ve used a Marie Calendar recipe too and thought it was pretty good. As always thanks for stopping by.
Once I tried cornbread with peppers in it, I never went back to without. Even for breakfast. And even with peanut butter spread all over.
Count me as one of those Texans that just doesn’t like cornbread much, but with your endorsement I might be tempted to try this. I must confess I love me some Jiffy spoonbread.
Jiffy Spoonbread????? What is that?
I grew up in the south and freshly baked cornbread was on our dinner table almost every night. My mother’s recipe is similar to Linda’s, at least Linda’s basic recipe but without the corn, cheese and peppers, always baked in a well seasoned black iron skillet. She always used buttermilk and my father saved a piece of cornbread to have crumbled with cold buttermilk before bed.
I was shocked when I married a Yankee to find out northern cornbread is sweet and eaten at breakfast with syrup. There are definitely sugar issues that divide the north from the south. Great post Lea Ann. You’ve certainly brought back memories for me.
Sam
Sam, I really know nothing about corn bread. It really wasn’t part of my family history at all. I think growing up on a wheat farm (as opposed to a corn farm) always found flour based bread on our table. When I finally started having some, here and there, someone did serve it with syrup, which I didn’t really like at all. I must be a Southerner at heart. 🙂 As always, thanks for the comment.
You are so right. I can’t say I’ve had a cornbread that wasn’t dry. Buttermilk and cheese have to make this a deliciously moist corn bread. Time to give corn bread another try with Linda’s recipe.
Kristi
Kristie, I think I’m going to sneak some creamed corn in next time. I’ll let you know how that works.
I will definitely have to try this corn bread recipe. Ever since moving to the high altitude of CO all the cornbread recipes I have tried have been dry – I used to have great luck in KY. I’ll let you know how I do.
By the way, Lea Ann, is there a way download and or print the recipes? Or do we just do the copy and paste?
thanks
Carol
You just have to copy and paste. Someday when I’m self hosted, I’m going to add that feature….unless you know how to do it?
Thanks Carol. Hope you like the recipe.
Do you know, I’ve only had the dry kind of cornbread and was on the verge of trying out a yeast-based recipe. Linda’s recipe looks infinitely superior!
I hope you like it Liz. It’s in my recipe database and the only cornbread that I’ll eat. I wouldn’t mind trying a yeast-based recipe either.
hi Lea Ann
if you would like to join us on the next recipe swap (we will be doing one a month) drop Christianna at Burwell General Store a note (link on my page) and she can sign you up. The more the merrier!
Have a nice night
Dennis
I’d love to too Dennis. I’ll try.
oh wow Z is too cute and great cornbread recipe yum love fresh corn bread and your Dads soup sounds lovely 🙂 looking forward to seeing you crepes oh u could do a chili one!
Thanks Rebecca. For some reason chili crepes just don’t sound all that good! 😉
That’s funny, I wondered about Z as well. Now we know. This looks like a delicious corn bread…not too sweet. This is a must have with chili.
Thanks Cathy
buttermilk and/or sour cream make corn bread that everyone will remember. my mom used to add vanilla and a ton of sugar … musta been the yankee in her!
Hmmm, I thinkin I like that vanilla idea. I’d also like to try it with creamed corn.
I think chili is best served with cornbread and have been looking for a good recipe with corn in it forEVER! This recipe sounds super with cheese and chopped jalapeno peppers. Can’t wait to try this out on my guys. 🙂 LOVE that picture of little Z. As they say in Texas – she is prayshus!
-and that picture is beautiful!
Thanks Vickie!
Well, I hope you like this recipe. I’ve made it several times and once it seemed a little dry. Probably just forgot something. Ever since you moved to Texas and first mentioned “prayshus” everything that is precious has since officially been “prayshus”. 🙂
I wondered about the z too!
Chili is my other Yorkie.
Beautiful bread!!!
It gets cold and windy in Kansas???
It’s so much fun to have a “not in the middle of Kansas” connection. Last time I was in Kansas City the wind blew…and it was cold…
I’m not a big fan of cornbread for the reasons you stated, except when it’s hot out of the oven with a crusty exterior from the cast iron skillet, split open, and slathered with good butter. After that point I only eat it if I’m crumbling it into liquid or putting liquid on it. I grew up on soupy chili and Bev and I still make it that way. As a kid I often crumbled in so many saltines that they soaked up all of the liquid – still do it on occasion.
I’ve never made it in a cast iron skillet and want to do that next time. Yes, my chili is always soupy and you’ll always find lots of saltines in my bowl. 🙂
I have been looking for a good cornbread recipe. I love the inclusion of corn. I’m going to give this a try. Thanks for the recipe!
Today is certainly a chili and cornbread day. This sounds yummy!
Thanks Susan. Did you get my message about lunch?
Oh, Z is so cute.
Today would be the perfect day for a warming chili and your cornbread.
Your pictures look great!
Stay warm.
Actually David and Linda are my friends that live so very close to you. Zia is a little angel. I actually had a small bowl of chili for breakfast this morning. 🙂
Looks great! I love cornbread. This one looks nice and fluffy. I’ll try it!
It must be a Kansas thing, because I make my chili the same way as your dad — basic but hearty.
It’s so much fun to have a “middle of Kansas” connection. As always thanks for stopping by Russ.