Ingredients

• Cornmeal: 1 cup
• All-Purpose Flour: 1 cup
• Sugar: 1/4 cup (optional, for a touch of sweetness)
• Baking Powder: 1 tablespoon
• Salt: 1/2 teaspoon
• Eggs: 2, lightly beaten
• Buttermilk: 1 cup (or substitute with regular milk + 1 tbsp vinegar)
• Melted Butter: 1/4 cup
• Creamed Corn: 1 cup
• Shredded Cheddar Cheese: 1 cup
• Jalapeños: 1-2, diced (adjust based on spice preference)
• Green Onion: 1/4 cup, finely chopped
• Fresh Cilantro: 1-2 tablespoons, chopped (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or a cast-iron skillet, or line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together the lightly beaten eggs, buttermilk, and melted butter until smooth and well combined.
4. Add Wet to Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; be careful not to over-mix, as this can make the cornbread dense.
5. Fold in Additional Ingredients: Add the creamed corn, shredded cheddar cheese, diced jalapeños, green onion, and cilantro (if using). Gently fold these into the batter until evenly distributed.
6. Transfer to the Baking Dish: Pour the batter into the prepared baking dish or skillet, spreading it evenly.
7. Bake the Cornbread: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool and Serve: Allow the cornbread to cool in the pan for about 10 minutes before slicing and serving. Enjoy it warm with a pat of butter or alongside your favorite soup, chili, or barbecue.

Nutrition Facts (per slice, based on 9 servings)

• Calories: Approximately 220 kcal
• Protein: 6g
• Carbohydrates: 22g
• Fat: 12g
• Fiber: 2g
• Sugars: 4g
• Sodium: 300mg

FAQs

1. Can I make this cornbread without buttermilk?
Yes, you can make a buttermilk substitute by combining 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes to curdle slightly before using.

2. How do I adjust the spice level?
You can control the spice level by adjusting the amount of jalapeños. For a milder version, remove the seeds and inner membrane of the jalapeños, or use only one jalapeño. For extra spice, add an extra jalapeño or use a spicier variety of pepper.

3. Can I make this recipe gluten-free?
To make gluten-free cheesy jalapeño cornbread, replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend.

4. Can I make this cornbread in muffin form?
Yes! Divide the batter evenly among a 12-cup muffin tin and bake at 400°F (200°C) for 15-20 minutes, or until a toothpick comes out clean.

5. How can I make the cornbread more moist?
The creamed corn and buttermilk already add plenty of moisture, but you can add an additional tablespoon of melted butter or a tablespoon of sour cream if you prefer an even moister texture.

Tips for Making Cheesy Jalapeño Cornbread

• Choose High-Quality Cornmeal: Fine or medium-ground cornmeal works best for a smooth texture. Coarse cornmeal can make the cornbread crumbly.
• Avoid Over-Mixing: Over-mixing the batter can lead to a tougher texture, so mix until the ingredients are just combined.
• Add More Cheese for Extra Flavor: Feel free to increase the cheese to 1 1/2 cups if you’re a big cheese lover.
• Experiment with Other Add-Ins: Diced bell peppers, cooked bacon bits, or even a handful of corn kernels can add unique flavors and textures to the cornbread.

Storage Tips

• Room Temperature: Store leftover cornbread at room temperature in an airtight container for up to 2 days.
• Refrigeration: Cornbread can be stored in the refrigerator for up to 5 days. Place it in an airtight container or wrap tightly with plastic wrap to prevent it from drying out.
• Freezing: Cornbread freezes well. Wrap individual slices or the whole loaf in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature, or reheat in the oven or microwave.
• Reheating: To enjoy warm cornbread, reheat it in the oven at 350°F (175°C) for 10 minutes, or in the microwave for about 30 seconds per slice.

Conclusion

This Cheesy Jalapeño Cornbread with Creamed Corn is a versatile and crowd-pleasing recipe that brings a deliciously moist and flavorful twist to traditional cornbread. With the sweetness of creamed corn, the creaminess of cheddar cheese, and the mild kick from jalapeños, each bite is a perfect blend of flavors and textures. Whether served with chili, barbecue, or as a standalone snack, this cornbread will impress your guests and become a favorite addition to your recipe collection.