The Super Bowl is coming up and I thought I’d let you know what I make every year. Thanks to my mom’s cookbook: the best chili in the world and this cornbread. Plus Juanita’s tortilla chips, guacamole, sour cream, shredded cheese and Mexican beer.
The chili (it really is the best) will be posted soon so check back before the Super Bowl! [**Now Posted!**]For now though, cornbread. The slight sweetness in this cornbread comes from canned cream corn (which I also enjoy by the spoonful straight from the can) and the minced jalapeño peppers speckle the inside giving it a hint of spice.
The recipe calls for a 9 x 9 inch pan, which I don’t own, so I used a pan that is 7 x 11 inches or so. When you heat the butter in the pan, make sure it doesn’t burn. I let it melt most of the way and then took the pan out and moved the remaining clump of butter around the pan to finish melting.
Oh yeah, that left over cream corn…here’s what I did with it.
Yeah, there’s cream corn in those eggs. I scrambled two eggs with two heaping tablespoons of cream corn and stirred in some chopped fresh basil and parmesan cheese before eating.
- 3 ounces (~1 ½ cups) sharp cheddar cheese, grated
- 3 medium jalapeño peppers, minced
- 8 ½ ounces (1 cup) canned cream style corn
- 1 cup yellow cornmeal
- 3 eggs
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup buttermilk
- ½ cup corn oil (or vegetable)
- 2 tablespoons butter
- Preheat oven to 400 degrees
- Whisk together cream corn, cornmeal, eggs, salt, baking soda, buttermilk, oil, half the cheese and jalapenos
- Put butter in a 9×9 inch baking dish and heat in oven until butter is melted
- Pour cornbread mixture into hot pan and sprinkle with remaining cheese
- Bake 30-35 minutes, until golden brown
Comments
Please state quantity of buttermilk.
Oh! Thanks Nadia, I didn’t notice the second part of the measurement was missing. It’s 3/4 CUPS buttermilk. Thanks for correcting me and checking out the site.
Am I reading this recipe correctly? No flour?
Yeah, no flour! The batter will be very runny when mixed but will set while baking.
I made this cornbread and it was wonderful. Much better than all those dry crumbly cornbreads that I am used to having. It’s moist, buttery and full of great flavors. Love the cream corn and jalapeño additions.
The cream corn is definitely my favorite addition (especially because I love it on its own too!). You’re right, the butter and oil keep this cornbread super moist.
Yum!! Cornbread looks amazing + cream corn eggs!! <3
Thanks Talaia!
Thanks for the recipe. I made it in a pre-heated cast iron pan–melted the butter in the pan, then added the melted butter to the mixture before pouring back into the hot pan. Really really good. Love the crispy edges.
Thanks again!
Bobby, I’m so glad you liked it! And the cast iron is a great idea. Thanks for letting me know what you thought of the recipe.