Super Moist Cornbread with Creamed Corn

Super Moist Cornbread with Creamed Corn

from highlandsranchfoodie.com
15 min
12 servings

You'd almost swear there was pudding in this recipe. Using creamed corn and Munster cheese is the secret to this super moist cornbread recipe.

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

  1. 1

    Preheat oven to 375.

  2. 2

    Using a whisk, combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Also add chile powder if using. (Use a pure chile powder, not chili seasoning as you would put in a pot of chili)

  3. 3

    In a separate bowl, whisk together the eggs, milk, and oil. 

  4. 4

    Using a large spoon, gently fold the liquid ingredients into the dry ingredients until a batter is formed. Don't over mix.

  5. 5

    Using a colander, or mesh strainer, drain the creamed corn. Let the corn sit in the colander for 2 minutes. Give it a couple of shakes to remove more of the liquid before adding to the batter. You don't want it completely drained.

  6. 6

    Using a large spoon, fold in the corn, cheese, and jalapenos to the batter.

  7. 7

    Pour batter into a lightly greased 9-inch square baking pan. Use the back of the spoon to smooth batter into the pan.

  8. 8

    Bake for 20-25 minutes, until the crust is light-brown and a toothpick inserted in the center comes out clean. Remove from the heat and let cool for about an hour before slicing.

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