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Moist Cornbread with Creamed Corn
why make this recipe
Super Moist Cornbread with Creamed Corn is a delightful twist on traditional cornbread. It combines the rich flavor of creamed corn with the perfect balance of spices and cheese, resulting in a moist and flavorful bread that pairs well with many meals. Whether you are serving it with chili, BBQ, or simply enjoying it with butter, this cornbread is sure to impress friends and family alike.
how to make Super Moist Cornbread with Creamed Corn
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)
Directions :
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, use a whisk to combine the cornmeal, flour, sugar, baking powder, and salt. If you’re using chile powder, add it here. Remember to use pure chile powder and not chili seasoning.
- In another bowl, whisk together the eggs, buttermilk, and canola oil.
- Gently fold the liquid mixture into the dry ingredients with a large spoon until you form a batter. Be careful not to overmix.
- Use a colander or mesh strainer to drain the creamed corn. Allow it to sit in the colander for 2 minutes, then shake it to remove additional liquid. The corn shouldn’t be completely drained.
- Fold in the creamed corn, muenster cheese, and chopped jalapenos into the batter using a large spoon.
- Pour the batter into a lightly greased 9-inch square baking pan, smoothing the top with the back of the spoon.
- Bake for about 25 minutes, or until the crust is light brown and starts to brown around the edges. A toothpick inserted in the center should come out clean.
- Let the cornbread cool for about an hour before slicing.
how to serve Super Moist Cornbread with Creamed Corn
Serve the cornbread warm, either plain or with butter. It pairs wonderfully with chili, soups, grilled meats, or even on its own as a tasty snack. You can also add a drizzle of honey for a touch of sweetness.
how to store Super Moist Cornbread with Creamed Corn
Store any leftover cornbread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. To freeze, wrap the cornbread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
tips to make Super Moist Cornbread with Creamed Corn
- For extra flavor, consider adding spices like garlic powder or onion powder to the dry ingredients.
- If you want to add a bit more heat, leave the seeds in the jalapenos or add a pinch of cayenne pepper.
- Ensure your baking pan is fully greased to prevent sticking.
- Be careful not to overmix the batter; a few lumps are okay.
variation
You can customize this cornbread by adding different types of cheese, like cheddar or pepper jack, or incorporating other veggies like bell peppers or corn kernels for added sweetness and texture.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but for the best flavor and moisture, buttermilk is recommended. You can also make a buttermilk substitute by adding a tablespoon of vinegar to a cup of regular milk and letting it sit for 5 minutes.
Is it possible to make this cornbread without jalapenos?
Absolutely! If you prefer a milder flavor, simply omit the jalapenos or replace them with sweet bell peppers.
Can I make this cornbread ahead of time?
Yes! You can make the cornbread a day in advance. Just store it in an airtight container and reheat it in the oven or microwave before serving.
Super Moist Cornbread with Creamed Corn
A delightful twist on traditional cornbread, combining creamed corn, spices, and cheese for a moist and flavorful bread that pairs perfectly with various meals.
Ingredients
Dry 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
Wet Ingredients
- 2 large eggs (beaten)
- 1 cup buttermilk
- 3 Tablespoons canola oil
- 1 14 1/2-ounce can creamed corn (half drained)
Additions
- 1 cup muenster cheese (shredded)
- 5-6 Tablespoons jalapenos (deseeded, chopped) 1-2 jalapenos depending on size
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, use a whisk to combine the cornmeal, flour, sugar, baking powder, and salt. If using chile powder, add it here.
- In another bowl, whisk together the eggs, buttermilk, and canola oil.
- Gently fold the liquid mixture into the dry ingredients with a large spoon until you form a batter. Be careful not to overmix.
- Use a colander or mesh strainer to drain the creamed corn. Allow it to sit for 2 minutes, then shake it to remove additional liquid.
- Fold in the creamed corn, muenster cheese, and chopped jalapenos into the batter using a large spoon.
- Pour the batter into a lightly greased 9-inch square baking pan, smoothing the top with the back of the spoon.
Baking
- Bake for about 25 minutes, or until the crust is light brown and starts to brown around the edges. A toothpick inserted in the center should come out clean.
Cooling
- Let the cornbread cool for about an hour before slicing.
Notes
Serve warm, either plain or with butter. Pairs well with chili, soups, and grilled meats. To store leftovers, place in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator before reheating.
