Super Moist Jalapeno Buttermilk Cornbread

You'd almost swear there was pudding in this recipe. Using creamed corn and Munster cheese is the secret to this super moist cornbread recipe.


  • 1 cup yellow corn meal
  • 1 cup unbleached all-purpose flour
  • 1/3 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon New Mexico Red 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 shredded muenster cheese
  • 2 medium jalapenos deseeded, chopped
Super Moist Jalapeno Buttermilk Cornbread


  1. Preheat oven to 375. Combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Also add chile powder if using. (Use a pure chile powder, not chili seasoning as you would put in a pot of chili)
  2. In a separate bowl, whisk together the eggs, milk, and oil. 
  3. Gently fold the liquid ingredients into the dry ingredients until a batter is formed. Fold in the corn, cheese, and jalapenos.
  4. ........
  5. Read more instructions>> Click Here

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