Cheesy Jalapeno Corn Bread with Creamed Corn
Have a container of jalapeno peppers the pizza delivery left? Great! Make this Cheesy Jalapeño Corn Bread with Creamed Corn. Enjoy it with chili, or just by itself slathered with fresh butter.
Calories per serving: 310kcal
Ingredients
- ⅓ cup (75.67 g) unsalted butter, melted
- 1 cup (159 g) Yellow Corn Meal
- 1 cup (125 g) *all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 Tbsp. (1 Tbsp.) baking powder
- 1 tsp. (1 tsp.) salt
- 1 cup (236.59 ml) milk
- 1 large (1 large ) egg , lightly beaten
- 2 small cans (2 small cans) Jalapeño peppers , chopped
- 1 can (1 can) cream-style corn
- ½ teaspoon (0.49 teaspoon) Chipotle powder
- ½ cup (56.5 g) White cheddar , grated
Instructions
- Mise En Place
- Preheat oven to 400 °F (204 °C). Have ready an iron skillet. Melt the butter in a small pan.
- Combine 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!
- Add 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
Quick notes
You don't have to wait for the peppers from the pizza delivery. A small can of jalapeño peppers or peppers in a jar will do just fine.
Variations
If you don't have white cheddar, you could use sharp yellow cheddar instead.
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