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.
- 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