Super Moist Jalapeno Buttermilk Cornbread
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.
- 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.
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 some of the liquid from the Creamed Corn, this will turn out too moist.
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