Prep 10 mins
Cook 35 mins
This quite possibly might be the best cornbread you will ever have, it bakes out high, light and fluffy, it really should be called a corn cake lol! The jalapenos can be substituted with one small finely chopped green bell pepper, or one 4-ounce can green chilies, drained. Since I prefer the taste of olive oil I used that instead of the melted butter, this is a recipe of Paula Deen's tweeked slightly I think for the better ;-)
- 1 cup yellow cornmeal
- 1⁄2 cup flour
- 2 tablespoons white sugar
- 2 tablespoons baking powder
- 1⁄2 teaspoon garlic powder (optional)
- 2⁄3 cup half-and-half cream (or use milk)
- 2 large eggs
- 1 1⁄2 teaspoons seasoning salt or 1⁄2 teaspoon white salt
- 1⁄3 cup melted butter or 1⁄3 cup vegetable oil
- 1 small onions, finely chopped or 1 small green onion
- 1 (14 ounce) can creamed corn
- 1 cup frozen corn, thawed or 1 cup drained canned corn niblet
- 1 1⁄2 cups grated cheddar cheese
- 2 jalapeno peppers, seeded and finely chopped (or to taste)
- Set oven to 350 degrees.
- Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
- In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
- Add in onion and creamed corn and thawed corn; mix to combine.
- Pour half the batter into prepared baking dish.
- Sprinkle the layer with grated cheese and jalapeno peppers.
- Pour the remaining batter on top of the cheese and jalapeno peppers.
- Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
- Allow to cool slightly before slicing.
I made this into sort of a mexican pot pie, by putting a browned mix of onion, peppers, and black beans with spices (mainly garlic, cumin, and chili powder) in the bottom of a 9x13 pan (in future I will also add tomatoes; the beans could be subbed for chicken, too). I followed that with a light layer of shredded cheese, then the cornbread part, followed by a bit more cheese. I changed the cornbread part just a bit: using whole wheat flour and 3 egg whites. I took the milk option but also added a bit of powdered milk to the dry ingredients to enrich it. I baked it for about 35 minutes, which I think was just about right (I had thinner cornbread stuff, but more moisture, than would be in the regular recipe). To my immense surprise and delight, the whole thing worked really well. The little bit of cheese on top made a tasty, slightly baked-cheese-flavored crust. The flavor of the cornbread is just great, and it was moist and had a nice texture. I'm not using stars since I made so many changes, but this is obviously a really solid recipe. Thanks!
Loved this! I used Pepper Jack cheese in place of the Cheddar cheese. Will make again and again! Thanks Kittencal! Tony
This recipe turned out great. The only problem is the recommendation of using an 8"x8" pan. This is waaay too much batter to fit into that pan. I used a large 9"x13"-ish stoneware pan, and it still turned out nice and thick!