HomeBreads and MuffinsSuper Moist Jalapeno Cornbread
Super Moist Jalapeno Cornbread
Super moist Jalapeno Cornbread stays moist for several days thanks to sour cream and a can of creamed-style corn.
- Prep10 min
- Cook30 min
- Total40 min
- Serves10
- Rating5.0
Super Moist Cornbread spiced up with pickled jalapeno peppers. Some sliced fresh jalapenos on top make it look pretty and give a hint of what’s inside.
Sour cream and a can of creamed corn keep this cornbread really moist, even a day or two after baking.
Serve Super Moist Jalapeno Cornbread with some Five Alarm Chili for a super spicy meal.
I like to cook cornbread in a Cast-Iron Skillet that’s been heated in the oven before the batter is added. Cast iron helps get the exterior golden brown and a little crispy.
You could add some cheese and/or bacon to this cornbread to make it even more delicious.
Cornbread is so easy to make and is the perfect accompaniment to any southern meal.
Try these other cornbread recipes.
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Ingredients
Steps
- 1
Preheat oven to 400 degrees.
- 2
Place butter in a 9-inch cast iron skillet. Place in oven until butter melts, careful not to burn butter.
- 3
In a medium bowl, combine sour cream, eggs, and cream-style corn.
- 4
Whisk in cornmeal.
- 5
Whisk in melted butter from cast iron skillet. Stir in pickled jalapenos.
- 6
Pour batter into cast iron skillet. Arrange jalapeno slices in a circle in the middle.
- 7
Bake for 30 minutes, or until golden brown.
Notes
Recipe adapted from Southern Living.
Nutrition
- Calories231
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