Jalapeno Creamed Cornbread

Published Friday, January 22nd, 2016

Jalapeno Creamed Cornbread cast iron slice Mommy Perfect

Spice up your barbecue or party with Mommy Perfect’s Jalapeno Creamed Cornbread recipe. I promise it’s not too hot.

Cornbread and BBQ go together like apple pie and ice cream.  On Superbowl Sunday I like to fire up the Weber and grill up ribs or wings, and my cornbread always has a place at the table.  We use honey, buttermilk, and creamed corn to add body and sweetness, and the jalapenos don’t present too much heat (just a touch) but it really livens up the dish.  For the record, I have a low tolerance of spicy food — I enjoy a touch of heat, without the pain.  I find this jalapeno creamed corn cornbread recipe to meet that perfect balance that I enjoy.  Plus it’s an absolute cinch to make.

You can bake this in a cast iron pan or bake with terra cotta pottery, which actually works better in my opinion (but not everybody has terra cotta in their kitchen).  I suggest an 11″ diameter saucer (about an inch deep).  The important thing to note about baking with terra cotta pottery is to allow the ceramic to preheat sufficiently in your oven before putting the food into it.  It adds a bit of time to the preheat process, but the results are better.

This Jalapeno Creamed Cornbread recipe also pairs really will with my Low-Carb Low-Fat Tex-Mex Chili.

Jalapeno Creamed Cornbread in Cast Iron Pan

Jalapeno Creamed Cornbread in Cast Iron Pan

Ingredients

  • 2 cups cornmeal (not cornbread mix -- should say 100% corn)
  • 1 tsp kosher salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tblsp honey
  • 1 cup buttermilk
  • 2 eggs
  • 1 can creamed corn
  • 2 raw jalapenos, diced
  • 2 Tblsp corn oil or vegetable oil

Instructions

  1. Preheat oven to 425 degrees. Place a 10-inch cast iron pan or 11-inch terra cotta saucer in the oven to preheat. If using a terra cotta dish, let it preheat for a few extra minutes before baking.
  2. In a bowl combine dry ingredients (cornmeal, salt, baking powder and baking soda and baking powder).
  3. Cut jalapenos in half, scoop out the seed and innards, then finely dice.
  4. In a separate bowl mix together the honey, buttermilk, eggs, jalapenos, and creamed corn. Stir well to ensure that the honey is well incorporated.
  5. Slowly add the dry ingredients. Stir to combine.
  6. Swirl the oil around inside your baking vessel (iron pan or terra cotta dish), then pour the batter in.
  7. Bake for 20 minutes or until the bread springs back upon your touch and the top is golden brown.
http://mommyperfect.com/2016/01/jalapeno-creamed-cornbread/

Be sure to also try my Best (easy) Baked Beans Ever and for your party or barbecue.  They are a crowd favorite as well.

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