Published: · Modified: by Lea Ann Brown · This post may contain affiliate links
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This is a super moist cornbread with creamed corn recipe that bakes up fluffy and sweet and will become your family favorite. You’d almost swear there was pudding in this easy cheesy cornbread.
How To Make Cornbread Moist
What’s up with flaky, sad, dry cornbread? My love affair with corn bread got off to a very long, dry, grainy, stick in the throat start.Most recipe I tried found mewonderingwhat the big attraction was.
One day, out of the blue, my good friend Linda, unwittingly brought over a pan of the most delicious Texas style moist homemade buttermilk cornbread that I have ever tasted.
I was an instant fan andfinally understood what all the fuss was about. If you’ve never had corn bread with creamed corn, you’re in for a real treat.
And now thanks to that, I’m a convert. There’s never a bowl of chili served without a slice of this cheesy cornbread alongside.
And it’s so easy, that instead of grabbing a box of Jiffy, I grab a container of corn meal and make this cornbread recipe from scratch. It only take a few minutes.
I have taken Linda’s Texas cornbread recipe and with a couple of tweaks, made it even moister, creamier and more Southwestern. I simply turned it into a cornbread with creamed corn.
- It’s easy
- No electric mixer required
- Simple ingredients
- Moist and cheesy
- Fluffy
- Just right spicy
Once you’ve made this easy recipe, you’ll wonder why you don’t make cornbread more oven. You’re going to learn how to make homemade cornbread, and make super moist cornbread.
Move over crushed saltines or tortilla chips. This is what belongs next to every bowl of chili you serve up!
Let’s take a look.
INGREDIENTS
Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.
- Yellow Corn Meal: The back bone of this recipe. What is cornmeal? Corn meal is dried, ground corn. It’s found on the baking aisle of your grocery store and should not be confused with polenta, which is a medium grind cornmeal used to make a side dish. If you’re interested in learning more, I like this article which explains the differences of cornmeal, polenta, grits and more.
- Buttermilk: Adds a slightly tangy flavor and adds fluffiness and a better rise to baked goods.
- Creamed Corn: Making this cornbread recipe with creamed corn rather than kernels is one of my secrets. Make sure to drain a most of the liquid from the creamed corn, or it will be too moist.
- Cheese: I’m a big fan of Muenster for any Mexican, Southwestern recipe. Give it a try.
- The Batter: Sugar, Flour, Baking Powder, Eggs and Salt
- Chile Powder: I prefer New Mexico Red Chile Powder. Its flavor is simply outstanding in an earthy and just right spicy way.
- Jalapeno Peppers: If you want less heat, be sure to remove veins and seeds from the peppers before chopping.
RECIPE SWAPS:
- Cheese: Substitute mild, medium or sharp Cheddar. Monterey Jack or Pepper Jack would be a good choice here and any would turn regular cornbread into cheesy cornbread.
- Milk: If you want to substitute 1 cup of milk for the buttermilk, add 1 Tablespoon of vinegar. There’s science behind that, take a look at this great article I found about Buttermilk and substitutions.
- Chile Powder: If you don’t have New Mexico Red Chile Powder, Ancho chile powder is a good substitute. I wouldn’t substitute chili (with an i) powder, as it is a blend of spices that will change the entire flavor profile.
- Jalapeno Peppers: If you find jalapeno peppers just too hot, switch them out for fresh poblano peppers. You can also used canned Hatch chile peppers. Just make sure to drain the liquid and press them in a paper towel to dry, before adding to the batter.
How To Make Cornbread with Creamed Corn
- Step 1: Combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Also add chile powder if using. (Use a pure chile powder, not chili seasoning as you would put in a pot of chili)
- Step 2: In a separate bowl, whisk together the eggs, milk, and oil.
- Step 3: Gently fold the liquid ingredients into the dry ingredients.
- Step 4: Stir until a batter is formed and no dry ingredients remain dry. Don’t over mix.
- Step 5: Using a large spoon, fold in the drained creamed corn, cheese, and jalapenos.
- Step 6: Pour batter into a lightly greased 9-inch square baking pan. Use the back of the spoon to smooth batter into the pan. I like to use my 9″ square Le Creuset baking dish. It’s pretty enough to go from oven to table. I’ve included an affiliate link for your convenience. I am a member of the Amazon Affiliate program. If you purchase the dish, I make a small commission at no extra charge to you.
- Step 7: Bake at 375 degrees, for 20-30 minutes, or until the crust is light-brown and a toothpick inserted in the center comes out clean. Remove from the heat and let cool for about an hour before slicing.
Can I Make This A Cast Iron Skillet Cornbread?
- Yes. I like to heat the skillet in the oven for about 10 minutes before pouring in the batter. It helps get that little bit of crisp on the bottom. Tip: Add a 1/2 Tablespoon pat of butter to the hot pan before adding the batter, you’ll get an even crispier bottom crust.
- A 9″ cast iron skillet works best. If using a 12 inch, double the recipe. And adjust cooking times. Just keep using the toothpick method to insert into batter. When the toothpick comes out clean, the bread is done.
- A cast iron skillet will cook hotter than a baking dish, so check the cornbread and test with a toothpick after about 15 minutes of cooking. And it’s fun for a rustic presentation.
Cornbread FAQ’s
How Long Will This Cornbread Last?
Tightly covered cornbread will last on the counter for 2-3 days. Or about a week in the refrigerator. Just store it in an air tight container.
Can I Make This Recipe Gluten Free?
Yes, this homemade cornbread can be made gluten free by swapping out the all purpose flour for gluten free all purpose flour. You can also use oat flour.
Can I Reheat Cornbread?
Cornbread is best when it’s warm. Just put a slice or two in the microwave and heat it in 15 second increments, or until warm.
Does Cornbread with Cream Corn Need To Be Refrigerated?
Because this cornbread has buttermilk, I personally would refrigerate it after a couple of days. Just cover the pan with plastic wrap and refrigerate.
Tips for Success:
- Canned creamed corns are not created equal. Some brands have more liquid and some are of a very thick consistency. If you’ve chosen a brand that has a lot of liquid, try to drain off a good portion of it from the creamed corn. Leaving too much will make the cornbread too moist, and could cause it to fall apart.
- Let the cornbread rest for about 15 minutes before slicing and serving. Serving it too hot will cause it to fall apart.
- To control the heat of the jalapeno pepper, remove the seeds and veins. This is where the spicy heat lies.
Moist Cheesy Cornbread With Creamed Corn
I hope you give this cornbread with creamed corn recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
What To Serve With Cornbread
- Anthony Bourdain’s Beef Chili Recipe
- Chipotle Bison Chili with Lime Crema
- Award Winning Beef and Bean Chilij
This Cornbread recipe is also great served alongside my recipe for Hatch Green Chile with Pork. What a great combo.
More Quick Bread Recipes
- Buttermilk Corn Muffins filled with Jalapeno Jelly Center
- Moist Pumpkin Bread Made With Pumpkin Beer
- Cast Iron Skillet Dark Chocolate Banana Bread Recipe
- Old Fashioned Banana Bread Recipe with Buttermilk
And if you like making bread, don’t miss my bread category. You’ll find lots of fun ideas including the most popular bread recipe on my site for Herbed Tomato Bread. A stunning bread recipe using tomato paste.
If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Super Moist Cornbread with Creamed Corn
You’d almost swear there was pudding in this recipe. Using creamed corn and Munster cheese is the secret to this super moist cornbread recipe.
4.92 from 71 votes
Print Pin Rate
Course: Bread, Mexican
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Resting time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 12
Calories: 206kcal
Author: Lea Ann Brown
Ingredients
- 1 cup yellow corn meal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon New Mexico Red Chile Powder (optional) or ancho chile powder
- 2 large eggs beaten
- 1 cup buttermilk
- 3 Tablespoons canola oil
- 1-14 1/2 ounce can creamed corn half drained
- 1 cup muenster cheese shredded
- 5-6 Tablespoons jalapenos deseeded, chopped. 1 – 2 jalapenos depending on size
Instructions
Preheat oven to 375.
Using a whisk, combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Also add chile powder if using. (Use a pure chile powder, not chili seasoning as you would put in a pot of chili)
In a separate bowl, whisk together the eggs, milk, and oil.
Using a large spoon, gently fold the liquid ingredients into the dry ingredients until a batter is formed. Don't over mix.
Using a colander, or mesh strainer, drain the creamed corn. Let the corn sit in the colander for 2 minutes. Give it a couple of shakes to remove more of the liquid before adding to the batter. You don't want it completely drained.
Using a large spoon, fold in the corn, cheese, and jalapenos to the batter.
Pour batter into a lightly greased 9-inch square baking pan. Use the back of the spoon to smooth batter into the pan.
Bake for 20-25 minutes, until the crust is light-brown and a toothpick inserted in the center comes out clean. Remove from the heat and let cool for about an hour before slicing.
Video
Notes
Tips for Success:
- Canned creamed corns are not created equal. Some brands have more liquid and some are of a very thick consistency. If you’ve chosen a brand that has a lot of liquid, try to drain off a good portion of it from the creamed corn. Leaving too much will make the cornbread too moist, and could cause it to fall apart.
- Let the cornbread rest for about 15 minutes before slicing and serving. Serving it too hot will cause it to fall apart.
- Remove seeds and most of veins from the jalapeno. This will control the heat level.You can also use cheddar or Monterey Jack Cheese instead of the Muenster.
Making this in a cast iron skillet:
I like to heat the skillet in the oven for about 10 minutes before pouring in the batter. It helps get that little bit of crisp on the bottom. Tip: Add a 1/2 Tablespoon pat of butter to the hot pan right before adding the batter (swirl it around) , you’ll get an even crispier bottom crust.
A 9″ cast iron skillet works best. If using a 12 inch, double the recipe. A cast iron skillet will cook hotter than a baking dish, so check the cornbread and test with a toothpick after about 15 minutes of cooking. And it’s fun for a rustic presentation.
Friday Night Cozy Dinner In Front Of The Fireplace
- Mexican Deviled Eggs with Chorizo
- Kale and Apple Salad with Honey Cider Vinaigrette
- Award Winning Beef and Bean Chili
- Super Moist Cheesy Cornbread
- Mexican Orange Chile Brownies
Nutrition
Calories: 206kcal | Carbohydrates: 26g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 203mg | Potassium: 218mg | Fiber: 2g | Sugar: 7g | Vitamin A: 210IU | Vitamin C: 3mg | Calcium: 141mg | Iron: 1.2mg
Tried this Recipe? Please leave a comment and star rating below. Or tag me on InstagramMention @CookingOnTheRanch or tag #cookingontheranch
Super Moist Cheesy Cornbread With Creamed Corn … It’s what’s for dinner with a bowl of chili
This article was first published February of 2011. It was republished with step by step instructions March 2021.
Lea Ann Brown
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
