Now, if you're going to serve soup, you almost have to have some sort of bread or other starchy side to go with it. Okay, you don't have to, but it's kind of...um...disappointing without it.
Most of the cornbread I'm used to borders on the I'm-almost-too-dry-but-not-quite-there-yet side. I know you know what I'm talking about. The kind you have to drench with syrup and/or butter before sending it down the hatch.
Let me tell you, it doesn't have to be that way.
No more dry crumbly excuse for cornbread any more.
Enter sour cream. And jalapenos. And whole kernels of corn. This, my friends, makes for a moist, and can I even go so far as fluffy? cornbread.
Go ahead. Do your happy dance.
Cornbread Supreme
Adapted from: 16 ounces frozen whole kernel corn
1 (16 ounce) can cream-style corn
3 ounces diced jalapenos
16 ounces reduced-fat sour cream
4 eggs, lightly beaten
1 cup butter, melted
2 (8.5 ounce) boxes Jiffy cornbread mix
2 cups shredded cheddar cheese
Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.
In a large bowl, combine all the ingredients except for cheese. Pour batter into prepared baking dish. Sprinkle cheese evenly across the top. Bake for 45-50 minutes, or until golden and cooked through. Let rest for at least 10-15 minutes before serving.
Serves: 16
I am so delighted to have finally found a cornbread that doesn't resemble a cake someone left out on the counter for a week. I mean, minus the mold and all. Adding the jalapenos are totally optional (diced green chiles also work), but I kind of like the extra little kick they give.
This will definitely be showing up again next time cornbread is called for.
| Nutrition Facts | |
| Serving Size 160g | |
| Amount per serving | |
| Calories 372 | Calories from fat 207 |
| % Daily Value | |
| Total Fat 23.0g | 35% |
| Saturated Fat 13.0g | 65% |
| Cholesterol 106mg | 65% |
| Sodium 663mg | 28% |
| Total Carbs 34.1g | 11% |
| Fiber 2.1g | 8% |
| Sugars 6.5g | |
| Protein 9.9g | |
| Vitamin A 17% | Vitamin C 9% |
| Calcium 20% | Iron 10% |
This is exactly what I want my cornbread to be like. Lovely.
ReplyDeleteI love cornbread so much, I'll eat the dry kind! But yours looks amazing, and yes, it doesn't need to be slathered in butter to moisten it up!
ReplyDeleteOooh adding creamed corn inside sounds like a genius idea. This literally looks so moist. I am a sucker for corn bread!
ReplyDeleteThis sounds wonderful. I've been looking for a good mexican-type cornbread for this weekend.
ReplyDeleteThis sounds wonderful. I've been looking for a good mexican-type cornbread for this weekend.
ReplyDeleteI love cornbread! This looks perfect!
ReplyDeleteYum Yum!
ReplyDeleteNow this intrigues me! I hate cornbread, because I find it dry. But if this is really moist (and it sure looks it), I might just have found a remedy! :) Awesome!
ReplyDeleteThis looks delicious! I love cornbread, and would gladly eat it daily. My batches have never been this moist! You're definitely on to something here with the cream corn and sour cream.
ReplyDeleteThis looks and sounds so good. I'm going to give it a try, but adapt it a little using flour & cornmeal instead of the Jiffy mixes.
ReplyDeleteWhat delicious cornbread. I must give it a try. It will go great with chili tonight for dinner:)
ReplyDeleteThat is the moistest looking cornbread I have ever seen! Well done, fabulous recipe!
ReplyDeletexo
http://allykayler.blogspot.com/
These look amazing! Definitely delectable :) YUMMY! I think corn bread are such an American type of food ~ certainly good with soup!
ReplyDeleteJalapenos? Oh believe me, I am happy dancing!
ReplyDeleteYummy! Pinning this one for future reference!
ReplyDeleteI made this recipe yesterday and it was absolutely delicious. The bread was moist and the peppers gave it a nice little kick. I left off the cheese and it was still wonderful. Thanks for sharing!
ReplyDeleteSounds wonderful. Do you think these could be made as muffins. If so, what, if any changes would need to be made. How long would you bake it.
ReplyDeleteI think you could make muffins from this. I would think you could simply use the recipe as-is, only place in a muffin tin and start with 18-22 min at 350. I would test the muffins with a knife or toothpick once you hit that amount of time, though I'm thinking they will probably need a smidge longer than that. Let us know what works out for you!
DeleteWOW! This is such a great recipe. I followed the recipe exactly as directed and this by far us the best cornbread I have ever had. Light, fluffy yet creamy . Thanks for posting this for all to try. It is going in my recipe book.
ReplyDelete