Jalapeño Cheddar Corn Bread with Creamed Corn
A moist, savory cornbread combining sweet creamed corn with sharp cheddar cheese and spicy jalapeño heat. The buttermilk creates a tender crumb while the cast iron skillet gives a golden, crispy crust. Perfect for barbecues, chili dinners, or Southern-style meals. The jalapeño juice adds tangy heat throughout while sliced jalapeños on top provide extra kick and visual appeal.
Ingredients
Instructions
- 1
Whisk together buttermilk, eggs and vegetable oil in a large bowl
- 2
Add flour, cornmeal, sugar, salt and baking powder and stir until incorporated
- 3
Stir in both cans of corn, cheddar cheese and jalapeño juice
- 4
Pour batter into generously-greased cast iron skillet
- 5
Top with sliced jalapeños
- 6
Bake for 45-60 minutes
Tips
Use a well-seasoned cast iron skillet for the best crust and even baking.
Don't overmix the batter once flour is added to keep the cornbread tender.
Test doneness with a toothpick inserted in center - it should come out clean.
Good to Know
Cover and store at room temperature up to 3 days or refrigerate up to 1 week
Can be made 1 day ahead - wrap tightly and reheat before serving
Serve warm with butter, honey, or alongside chili and soups
Common Mistakes
Grease the skillet well to prevent sticking and ensure easy removal
Don't open oven door during first 35 minutes to prevent collapse
Substitutions
Dairy-Free Swaps
General Alternatives
milder heat level
FAQ
Can I make this without a cast iron skillet?
Yes, use a 9x13 inch baking dish or round cake pan, but you won't get the same crispy crust that cast iron provides.
How long does this cornbread keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. Reheat before serving for best texture.
Can I freeze leftover cornbread?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight and reheat in a 300°F oven for 10 minutes.