Recipe For Jalapeno Cornbread With Creamed Corn
Are you craving something warm, fluffy, and spicy? Try this recipe for jalapeno cornbread with creamed corn – perfect for a cozy night in or as a side dish to your favorite barbecue. This recipe is easy to follow and yields a delicious result that everyone will love.
Ingredients:
- 1 cup of all-purpose flour
- 1 cup of yellow cornmeal
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of sugar
- 1/4 cup of vegetable oil
- 2 large eggs, beaten
- 1 cup of milk
- 1 can of creamed corn
- 2-3 jalapeno peppers, seeded and diced
Instructions:
1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish or cast iron skillet.
2. In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, and sugar.
3. In a separate bowl, whisk together the vegetable oil, beaten eggs, milk, and creamed corn until well blended.
4. Combine the wet ingredients with the dry ingredients, mixing until just incorporated. Fold in the diced jalapenos.
5. Pour the batter into your greased baking dish or skillet and bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cornbread cool for a few minutes before slicing and serving. Enjoy!
Tips and Tricks:
- If you don't have jalapenos, you can substitute with another hot pepper or canned green chilies.
- For a sweeter cornbread, add more sugar to the recipe.
- You can make this recipe ahead of time and store it in the refrigerator for up to two days. Reheat in the oven before serving.
- Serve with honey, butter, or even sliced avocado for added flavor.
Conclusion:
Jalapeno cornbread with creamed corn is a delicious twist on a classic comfort food. This recipe is easy to follow and yields a crowd-pleasing result that is perfect for any occasion. With a little bit of spice and a whole lot of flavor, this cornbread is sure to become a new favorite in your recipe collection.
