Jalapeno Cornbread With Creamed Corn And Sour Cream
If you're looking for a unique and delicious twist on traditional cornbread, then you must try jalapeno cornbread with creamed corn and sour cream. It's a mouthwatering and savory recipe that is perfect for any occasion and will definitely impress your guests.
Ingredients:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup sour cream
- 1/4 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 can (14.75 oz) creamed corn
- 2 jalapeno peppers, seeded and finely chopped
Instructions:
- Preheat the oven to 375°F (190°C) and grease a 9-inch (23cm) square baking pan.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In another mixing bowl, whisk together the buttermilk, sour cream, melted butter, and eggs.
- Add the wet ingredients into the dry ingredients and mix until just combined.
- Stir in the creamed corn and chopped jalapeno peppers.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cornbread to cool for at least 10 minutes in the pan before slicing and serving.
This jalapeno cornbread with creamed corn and sour cream is perfect to serve alongside your favorite chili, soup, or barbecue dishes. The combination of sweet corn, spicy jalapenos, and tangy sour cream creates a delicious and unique flavor that will leave you wanting more.
Whether you're hosting a party, a family gathering, or just want to add some excitement to your next meal, this recipe is guaranteed to be a hit. It's easy to make and requires only a few simple ingredients that you can easily find in any grocery store.
Tips:
- For a milder version, you can reduce the number of jalapenos or remove the seeds and membranes before chopping.
- You can also add shredded cheese to the batter for an extra cheesy flavor.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Next time you're in the mood for something different, give this jalapeno cornbread with creamed corn and sour cream recipe a try. Your taste buds will thank you!