Cheesy Jalapeno Cornbread with Creamed Corn is rich, moist, and flavorful. Have it with chili, or just by itself.
The Pizza Guy Leaveth…
When we get pizza delivery, the box always has one or two small containers of jalapeño peppers. I don’t know why, we don’t use it on our pizza, and they send it even if you tell them not to. But, that’s okay, there are recipes to be made with those lovely little peppers, like Jalapeño Stuffed Peppers and, of course, Cheesy Jalapeno CornBread with Creamed Corn.
Another thing I don’t ever buy is cream-style corn, and yet, it manages to show up in my pantry on occasion. Sometimes, people bring gifts, and sometimes it’s the food they don’t like or know what to do with. I don’t like cream-style corn, but I love it in cornbread. Will I purposely go out and buy it just for cornbread? Nope, I wait until some kind soul mysteriously adds it to my pantry.
Rich and Simple
This is a simple bread to make and is rich. Using melted butter instead of oil makes it buttery tasting, Chipotle gives it a smoky kick, and the cream-style corn makes it nice and moist. Serve it with chili, or plain by itself warm out of the oven.
Cornmeal
The main ingredient in this cornbread is cornmeal. Cornmeal comes from dried corn. There are several varieties, including white, which is usually used for cornbread. It also comes in blue, which might be very interesting. Using masa harina, or masa flour, is not recommended for this dish.
Cast Iron Skillet
A cast iron skillet is the preferred method of making this cornbread. However, you could also use a cake pan to bake the batter into muffins instead. The cornbread is done when a toothpick inserted into it comes out clean.
Storing Your Cornbread
I know it’s unlikely that you will have any cornbread leftover, but if you do, store it in a muslin bag. It will keep the bread fresh without using plastic.
Cheesy Jalapeno Cornbread Recipe
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Cheesy Jalapeno Corn Bread with Creamed Corn
Equipment
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Ingredients
- ⅓ cup unsalted butter, melted
- 1 cup Yellow Corn Meal
- 1 cup *all-purpose flour
- ¼ cup granulated sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 cup milk
- 1 large egg , lightly beaten
- 2 small cans Jalapeño peppers , chopped
- 1 can cream-style corn
- ½ teaspoon Chipotle powder
- ½ cup White cheddar , grated
Instructions
- Mise En Place
- 1/3 cup unsalted butterPreheat oven to 400 °F (204 °C). Have ready an iron skillet. Melt the butter in a small pan.
- 1 cup Yellow Corn Meal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 Tbsp. baking powder, 1 tsp. salt, 1 cup milk, 1 large egg, 1 can cream-style cornCombine meal, flour, sugar, baking powder and salt in a medium bowl. Combine cream-style corn, milk, butter, and egg in small bowl; mix well.
- Dry and Wet Ingredients
- Add milk mixture to flour mixture; stir just until blended. Do not wash the pan with the butter!
- 2 small cans Jalapeño peppers, 1/2 cup White cheddarAdd Chipotle powder, jalapeño, and half of the cheddar cheese. Stir just until blended.
- Batter
- Using a pastry brush or other tool, swipe out the pan with the butter, and grease your iron skillet with that butter.
- Greased Iron Skillet Ready for Batter
- Pour the batter into prepared pan. Top with the remaining cheese.
- Cheese Topped Cheesy Cornbread
- Bake until a toothpick comes out clean, about 35 minutes.
- Cheesy Jalapeno Corn Bread with Creamed Corn
Notes
Nutrition
