Description
This Cheesy Corn 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!
Ingredients
- 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
- 1/8 teaspoon ground black pepper, plus more for seasoning
- 1 1/2 cups all-purpose flour
- 1 1/2 cups yellow cornmeal
- 1 tablespoon baking powder
- 2 cups Mexican blend shredded cheese, divided
- 3/4 cup milk
- 1 large egg, beaten
- 3/4 cup canned cream corn
Instructions
- 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 1/2 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.
Notes
This recipe can be baked into muffins. The recipe makes about 18 muffins and they bake for about 20 minutes.