This cornbread is crispy on the outside and super moist on the inside. The spice from the jalapeno is well balanced with the gooey cheese and crisp corn you get in every bite. It’s so good!
If you’ve ever lived in the south or visited the south, then you are probably aware that cornbread is a staple in most southern homes. And there is quite the debate over how it should be prepared. Just like iced tea, the big question is do you take your cornbread sweet or non-sweet? I grew up on both and have witnessed many serious discussions amongst my elders about which version is the best. I am indifferent as long as it’s moist and delicious!
In fact, my grandmothers probably shake their heads from above every time I tweak or make additions to a traditional cornbread recipe. But that’s what is so brilliant about cornbread is that it can take on so many different flavors. It can be as sweet, savory, or spicy as you would like. So if it’s “legal” in your family to experiment with cornbread, then you are lucky because this Cheesy Corn Cornbread is the ultimate cornbread experience.
It’s crispy on the outside and super moist on the inside. The spice from the jalapeno is well balanced with the gooey cheese and crisp corn you get in every bite. I serve this cornbread with everything from BBQ to chili to enchiladas and I almost always have someone begging me for the recipe. It’s that good!
I love baking cornbread in a cast iron skillet because that’s how we made it growing up and it makes the edges extra crispy. No worries at all if you don’t have a cast iron skillet because this cornbread will turn out just as delicious baked in any baking dish.
It’s one of those recipes that’s easy to adjust depending on your taste and those you’re feeding. I’ll sometimes leave the jalapeno out and use plain corn instead of mexi-corn if someone doesn’t like spicy.
I also love baking this recipe into muffins when feeding a crowd. The recipe makes about 18 muffins and they need to bake for about 20 minutes.
- 4 tablespoons unsalted butter, divided
- 1 jalapeño, ribs removed, seeded, and finely chopped
- 2 cloves garlic, chopped
- 1 cup canned mexi-corn
- 1 teaspoon kosher salt, plus more for seasoning
- ⅛ teaspoon ground black pepper, plus more for seasoning
- 1½ cups Gold Medal™ all-purpose flour
- 1½ cups yellow cornmeal
- 1 tablespoon baking powder
- 2 cups Mexican blend shredded cheese, divided
- ¾ cup milk
- 1 large egg, beaten
- ¾ cup canned cream corn
- Preheat oven to 350°F.
- Add 1 tablespoon butter to a cast iron skillet or regular skillet over medium-high heat. Once hot, add the jalapeno and garlic and sauté until soft, about 3 minutes. Add the mexi-corn kernels and sauté another minute. Season the mixture with salt and pepper. Remove from heat and set aside.
- Meanwhile, whisk together the flour, cornmeal, baking powder, salt, and pepper in a large bowl. Toss 1-1/2 cups shredded cheese into the flour mixture with your hands. Melt the remaining 3 tablespoons butter.
- In a second bowl, mix together the milk, melted butter, egg, and creamed corn. Mix the wet ingredients into the dry ingredients, and then stir in the sautéed corn and jalapeno until combined. Pour mixture back into the cast iron skillet or a greased baking dish. Sprinkle with remaining ½ cup shredded cheese. Bake for 40 minutes or until cheese starts to crisp and brown on top and a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before slicing and serving.