Get ready to elevate your cornbread game with this irresistible Cheesy Jalapeno Corn Bread with Creamed Corn! Perfectly fluffy and bursting with flavor, this mouthwatering recipe combines the sweet, comforting taste of cornbread with the spicy kick of jalapenos and the creamy richness of creamed corn. Whether you're serving it as a side dish at your next barbecue or enjoying it as a cozy snack, this cornbread is sure to become a favorite in your kitchen. Don’t miss out on the chance to impress your family and friends with a dish that’s as delicious as it is easy to make!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup creamed corn
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 cup shredded cheddar cheese
- 1-2 jalapenos, diced
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, baking powder, and salt. Whisk together until well blended and no lumps remain.
- In a separate medium bowl, mix the wet ingredients: creamed corn, milk, and vegetable oil. Stir until these ingredients are thoroughly combined.
- Pour the wet ingredient mixture into the dry ingredients. Gently fold the ingredients together using a spatula, being careful not to overmix. The batter should be slightly lumpy.
- Fold in the shredded cheddar cheese and diced jalapenos, distributing them evenly throughout the batter. For less heat, remove the jalapeno seeds before dicing.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Ensure the surface is smooth and the batter reaches all corners.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cornbread cool in the pan for 10 minutes. This allows the bread to set and makes it easier to slice.
- Cut into 8 equal squares and serve warm. Optional: Garnish with additional diced jalapenos or a sprinkle of extra cheese on top.
Tips
- Choose Your Heat Level: If you prefer a milder cornbread, be sure to remove the seeds from the jalapenos before dicing. For those who love a spicy kick, leave the seeds in for an extra layer of heat!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. A few lumps are okay! Overmixing can lead to a dense texture, and we want that light, fluffy cornbread.
- Use Fresh Ingredients: For the best flavor, use fresh jalapenos and high-quality cheddar cheese. The freshness will really shine through in the final product.
- Experiment with Add-ins: Feel free to customize your cornbread by adding ingredients like corn kernels, diced bell peppers, or even crumbled bacon for an extra savory twist.
- Check for Doneness: Ovens can vary, so keep an eye on your cornbread as it bakes. A toothpick inserted into the center should come out clean, and the top should be a beautiful golden brown.
- Serve Warm: This cornbread is best enjoyed warm, straight from the oven. Consider serving it with a pat of butter or a drizzle of honey for a sweet contrast to the spicy jalapenos.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 25mg
