Are you looking for a quick dinner side dish or a flavorful addition to your next barbecue? Look no further! This jalapeno cornbread with creamed corn recipe is a delightful twist on a classic, offering a delicious blend of sweet corn and spicy jalapenos. It’s surprisingly easy to make, perfect for both beginner cooks and seasoned chefs seeking a simple yet impressive dish. This recipe provides a healthy and delicious meal option, and is sure to become a family favorite! Prepare to be amazed by this simple yet incredibly flavorful side dish.
Ingredients:
For the Cornbread:
- 1 ½ cups all-purpose flour
- ¾ cup yellow cornmeal
- ½ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
- 1 (4 ounce) can diced green chilies, drained
- 1 jalapeno pepper, seeded and minced (adjust to your spice preference)
- ½ cup creamed corn
For the Topping (optional):
- 2 tablespoons melted butter
- ¼ cup shredded cheddar cheese
Instructions:
Get started: Preheat your oven to 400°F (200°C). Grease and flour an 8x8 inch baking pan. This ensures your cornbread doesn't stick and allows for easy removal once baked.
Make the batter: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. This step helps to evenly distribute the dry ingredients.
Combine wet ingredients: In a separate bowl, whisk together the buttermilk, oil, and egg. Gently pour the wet ingredients into the dry ingredients, mixing until just combined. Overmixing can lead to a tough cornbread.
Add the flavor: Stir in the drained green chilies, minced jalapeno, and creamed corn. The creamed corn adds extra moisture and sweetness.
Bake: Pour the batter into the prepared pan and spread evenly. If using a topping, sprinkle the melted butter and cheddar cheese over the top. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and serve: Let the cornbread cool in the pan for a few minutes before cutting and serving. Serve warm alongside your favorite main course.
Tips and Variations:
- Spice it up: For extra heat, add more jalapeno or a pinch of cayenne pepper. Adjust to your preferred level of spiciness.
- Cheese please: Experiment with different cheeses like Monterey Jack or pepper jack for a unique flavor.
- Sweet and savory: Add a tablespoon of honey or maple syrup to the batter for a touch of sweetness.
- Make it vegetarian: This recipe is already vegetarian, but you can easily make it vegan by substituting the egg with flax eggs or applesauce and using vegan butter.
- Meal prep friendly: This cornbread can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 4g
This jalapeno cornbread with creamed corn recipe is a guaranteed crowd-pleaser. Its combination of textures and flavors makes it a perfect side dish for any occasion. Easy to follow instructions and plenty of customization options make it a versatile recipe for both everyday meals and special gatherings. Enjoy!