Super Moist Cornbread with Creamed Corn

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

Super Moist Cornbread with Creamed Corn

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

Cook Time 25

Resting time 15

Total Time 15

Servings

Calories 206kcal

Author Lea Ann Brown

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

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.
- 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.

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 ½ 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.

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