Pioneer Woman Cornbread With Creamed Corn
Tasting like pudding, the Pioneer Woman's Cornbread with Creamed Cornis a must-try. This cornbread is moistened with creamed corn and cheese. Everyone loves this sweet, fluffy cake.
Servings 12
Calories 244kcal
Ingredients
- 1 cup of cornmeal (yellow)
- 1 cup all-purpose flour
- 1/3 cup of sugar
- 1 Tablespoon baking powder
- A Hint of Salt, about a Half-Teaspoon
- 1/8 teaspoon New Mexico Red Chile Powder (optional) or ancho Chile powder
- 2 big eggs
- 1 cup buttermilk
- Canola oil, to taste, about three tablespoons
- 1-14 1/2 ounce can be creamed corn half drained
- 1 cup of shredded Muenster cheese
- 5-6 Tablespoons jalapenos deseeded, diced. One to two jalapenos, depending on the size
Instructions
- Preheat oven to 375°F.
- Cornmeal, flour, sugar, baking powder, and salt should be whisked together. Chile powder is added (use pure Chile powder, not chili seasoning).
- Separately, whisk eggs, milk, and oil.
- Mix the liquid and dry ingredients until a batter forms. Mix carefully.
- Drain the creamed corn. Give it a brisk shake to eliminate more liquid before adding it to the batter. Drainage is not yet complete.
- Drop in some corn, some cheese, and some jalapenos.
- Then, pour the batter into a prepared 8-inch square baking pan.
- Wait for 20 to 25 minutes or until the crust is brown and a toothpick inserted in the center comes out clean.
- Before slicing, let the cornbread cool for an hour.