Pioneer Woman Cornbread With Creamed Corn
You’d almost swear that this Pioneer Woman Cornbread With Creamed Corn had pudding in it. Adding creamed corn and grated cheese to this cornbread makes it super moist. It’s fluffy, sweet, and moist, and everyone will love it.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon New Mexico red chile powder or ancho chile powder, optional
- 2 large eggs beaten
- 1 cup buttermilk
- 3 tablespoons canola oil
- 1 (14 1/2 ounce) can creamed corn half drained
- 1 cup muenster cheese shredded
- 5 tablespoons jalapenos deseeded and chopped, 1-2 jalapenos depending on size
Instructions
- Start by preheating your oven to 375 degrees F.
- Using a whisk, combine the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Add the chile powder if using (use pure chile powder, not chili seasoning).
- Whisk the eggs, milk, and oil in a separate bowl.
- Gently fold the liquid ingredients into the dry ingredients with a large spoon until a batter forms. Do not overmix.
- Drain the creamed corn in a colander or mesh strainer. Let it sit for 2 minutes in the colander, then give it a good shake to remove more liquid before adding it to the batter. You don’t want it completely drained.
- Fold corn, cheese, and jalapenos into the batter with a large spoon.
- Then, pour the batter into a lightly greased 8-inch square baking pan and smooth it in with the back of the spoon.
- Bake your cornbread for about 20 to 25 minutes, or until the crust is light brown and a toothpick inserted in the center comes out clean.
- Before slicing, remove your Pioneer Woman Cornbread With Creamed Corn from the heat and let cool for about an hour.
Notes
- Cheese: Use mild, medium, or sharp cheddar. Monterey Jack or Pepper Jack would also work well here, and they all will make regular cornbread into cheesy cornbread.
- Milk: You can substitute 1 cup of milk for buttermilk by adding 1 tablespoon of vinegar.
- Chile Powder: If you don’t have New Mexico Red Chile Powder, Ancho chile powder can be substituted. I wouldn’t substitute chili (with an i) powder as it’s a combination of spices that will change the overall flavor.
- Jalapeno Peppers: In case you find jalapeno peppers too hot, you can swap them out for fresh poblano peppers. You can also use canned Hatch chiles. Just make sure to drain them and press them on a paper towel to dry before adding them to the batter.
Nutrition
Calories: 201kcalCarbohydrates: 25gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 39mgSodium: 295mgPotassium: 120mgFiber: 2gSugar: 7gVitamin A: 242IUVitamin C: 7mgCalcium: 157mgIron: 1mg
Tried this recipe?Let us know how it was!