SUPER MOIST CORNBREAD RECIPE WITH CHEESE
Over the years I branched bent eating chili with flour tortillas, corn tortilla chips, topped with cheese, soured cream or chopped green onions, even chocolate shavings. And because of a Texan I now love eating chili with cornbread, and using this moist cornbread recipe.
Making this cornbread with creamed corn instead of kernels is one among my secrets. Confirm to empty a most of the liquid from the creamed corn, or it'll be too moist.
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| SUPER MOIST CORNBREAD RECIPE WITH CHEESE |
The type of cheese is another. I’m an enormous fan of Muenster for any Mexican, Southwestern recipe. Provides it a try. If you don’t just like the creamy results, you'll always switch to cheddar or Monterey Jack for your next batch.
I don’t know what I’d do without my Le Creuset square baking dish for this recipe. It’s study enough for the oven and pretty enough for the table. I’ve included an affiliate link for your convenience.
INGREDIENTS :
- 1 cup yellow corn meal
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon New Mexico Red Chile Powder (optional) or ancho chile powder
- 2 large eggs beaten
- 1 cup all-purpose flour unbleached
- 1/3 cup sugar
- 1 cup buttermilk
- 3 Tablespoons canola oil
- 1-14 1/2 ounce can creamed corn half drained
- 1 cup muenster cheese shredded
- 2 medium jalapenos deseeded, chopped
INSTRUCTIONS :
- 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)
- In a separate bowl, whisk together the eggs, milk, and oil.
- Gently fold the liquid ingredients into the dry ingredients until a batter is formed. Fold in the corn, cheese, and jalapenos.
- Pour batter into a lightly greased 8-inch square baking pan. Bake for 20-25 minutes, until the crust is light-brown and a toothpick inserted in the center comes out clean. Remove from the heat and let cool a few minutes.
