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.