Jalapeno Cornbread with Creamed Corn

two slices of baked cornbread with fork in one slice

Jalapeno Cornbread with Creamed Corn

Easy, homemade cheesy cornbread made with cornmeal, sour cream, cheddar cheese, creamed corn, and jalapenos. Super moist!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 289kcal

Author Anne Clark

Equipment

9" pie plate, 8" x 8" pan, or 9" cast iron skillet
measuring cup(s)
large mixing bowl
whisk

Ingredients

1-½ cups Self rising cornmeal MIX (yellow)
⅓ cup Oil canola oil is good for its neutral flavor
1 cup Creamed corn canned, frozen, or homemade
1 cup Sour cream full fat is best for added moisture
2 Large eggs
2 cups Grated cheddar cheese (DIVIDED) grate your own cheese for the best flavor
1-2 Diced fresh jalapenos (use more if you like want it extra spicy!) see recipe notes

Instructions

Preheat oven to 350F. Grease 9-inch pie plate, 8" x 8" pan, or 9" cast iron skillet.
Combine cornmeal mix, oil, cream corn, sour cream, eggs, 1 cup cheese, and jalapeno(s) in large bowl. Mix well with a whisk.
Layer the following in the greased pie plate or skillet: ½ cornbread mixture, then the other 1 cup cheese, then the remaining cornbread mixture spread evenly on top. Do not mix the layers together*
Bake uncovered for about 40 minutes or until golden brown and the center is firm.
*NOTE: If you don't want to do the layers, simply combine all the ingredients, mix well, and bake as directed.

Notes

(A) Wear protective gloves while handling jalapenos; the juice will burn your skin and eyes so be careful! The amount of jalapenos you put into the batter strictly depends on you. I personally use 1-2 jalapenos, but I know people who put ¼ to ½ cup diced jalapenos in theirs. This is a personal preference for each individual. Lastly, remove the seeds and white membrane from the jalapeno to reduce the heat level, if desired.

(B) Store leftover cornbread in the fridge for up to 3 days. Be sure to store leftovers in an airtight container. It might become hard, so if it does, wrap a piece of it in a wet paper towel, then reheat in the microwave at 50% power for about 15 seconds or until hot.

(C) You can freeze this cornbread, too. Place in a heavy-duty sealable freezer bag; be sure to squeeze out excess air. I like to write the date on the bag so I'll remember exactly when I need to use it by. Freeze for up to 3 months.

(D) If you have an abundance of jalapenos, save them to make my Jalapeno Corn Casserole! It's just as cheesy and creamy as this recipe, and also calls for creamed corn. Or if you need an appetizer, use fresh jalapenos in this Jalapeno Bacon Cheese Ball.

(E) If you're a fan of all kinds of cornbread, I'd love for you to check out this Sweet Potato Cornbread; topped with butter and honey, it's most popular for the holidays!

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