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

Super Moist Jalapeno Buttermilk Cheesy 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.
Course Bread, Mexican
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 12
Calories 206kcal


  • 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


  • 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 8-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.



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. 
  • 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


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