That creamy flavor really just melts in your mouth, but it still has that incredible golden brown crust on top. If you’re looking for an easy recipe that will impress at a family gathering or a church potluck, this is a great option!Īdding the cream style sweet corn makes it so much more moist. This recipe takes our classic How to Make Jiffy Cornbread Better recipe to the next level. J iffy Cornbread with Creamed Corn is full of flavor, so easy to make, and will become an instant family favorite. If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.7-ingredient Creamed Corn Cornbread is a staple Southern side dish. Real milk and butter are key to achieving the right flavor and texture in this jalapeño cheddar cornbread, and creamed corn is also a must. To my knowledge, you can’t substitute any other ingredients in this recipe. If you try this out too and it works for you, please let me know in the comments below. I’ve only ever made this cast iron skillet cornbread recipe with fresh jalapeños, but I’ve had readers report success using pickled jalapeños. Corn meal is a completely different product, and there’s no substitute for it. It’s very important that you buy corn meal and not a similar corn product, like grits or polenta. Tips for Making Cheddar Jalapeño Cornbread You can reheat the cornbread in the microwave, or set it on the counter to thaw. Let it cool to room temperature, then slice and seal it in a freezer bag. If you don’t have drippings on hand, vegetable oil works too. The drippings and cornmeal combo create a crispy, crunchy bottom you won’t get any other way. You’ll never want to have cornbread any other way. Remember your hot pads!īake the jalapeño cornbread with creamed corn until it’s slightly browned on top and the edges are pulling away from the sides of the skillet. Pre-heat a cast-iron pan with the bacon drippings and enough cornmeal to cover the bottom of the pan and bake until the cornmeal turns a light brown. Combine the two, then stir in the creamed corn, diced jalapeño, green onions, and shredded cheddar. To make this jalapeño cheddar cornbread, first mix together the wet ingredients in one bowl and the dry in another. I’d reserved a bit of drippings after making this dip recipe and this salad, so we had some on hand. After a quick search online, I can be reasonably sure it was adapted from the always dependable Ina Garten.Īfter the basic cornbread has been doctored up, the real magic and Southern charm of this recipe happens when it’s baked in sizzling bacon drippings. Somewhere along the line, Pat had written down the jalapeño portion of the recipe in one of her notebooks. We used a medium cheddar but a colby would be tasty too. It’s the way Pat’s been baking it for years, so why go changing? The add-ins and the way it’s baked are what take it to the next level.īasic cornbread is doctored up, with jalapeño and green onion added for spice and spunk, with a splash of creamed corn added for moisture. The base of this cornbread is the simple part, and is basically the classic recipe from the side of the box of cornmeal. What’s in This Cheddar Jalapeño Cornbread? She knows her way is the best way, and her way always starts in true Southern form. Unlike her mother, Pat is happy to share her how to’s in the kitchen, even when I ask a million questions and sometimes interject a few ideas of my own.īut Pat takes it all in stride. The other night Pat made this jalapeño cornbread recipe for us. And she took those lessons through life to develop her own cooking style. “It was just easier for mother to do it herself,” so my MIL was more often shushed off to set the table instead.īut Pat paid attention. As a little girl growing up in Arkansas and the second to youngest of 7 children, she would ask her her mom if she could help her cook but her mom was too busy putting from scratch food on the table for the large family to become a teacher too. My mother-in-law, Pat, is a master at Southern cooking. So does this mean I need to turn my bed into a cast iron skillet? I’ve become a spicy-sweet, crispy on the outside but soft on the inside, better-with-butter humanoid version of…cornbread. Just like the food I like to eat, I’m a contradiction in terms. And, why yes, I do melt every time I come into contact with butter. Crispy on the outside but soft on the inside…Sure, I’ll admit to that. You know how they say owners start to resemble their dogs ( as evidenced here)? I think the same thing may be happening to me, but with the food I eat. Crispy on the bottom but moist on the inside, this easy jalapeño cornbread is kicked up with jalapeños, creamed corn, cheddar cheese and green onions, and is a family favorite.
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