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Ingredients
2 8 ½-ounce cans, or 2 cups plus 2 tablespoons cream-style corn
2 cups stone-ground yellow cornmeal
4 lightly beaten eggs
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
⅔ cup corn oil
2 cups grated Monterey Jack
2 to 3 teaspoons minced jalapeño
2 tablespoons unsalted butter
Nutritional analysis per serving (7 to 8 servings)
38 grams carbs; 119 milligrams cholesterol; 522 calories; 10 grams monosaturated fat; 11 grams polyunsaturated fat; 12 grams saturated fat; 35 grams fat; 3 grams fiber; 645 milligrams sodium; 16 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place rack in middle of oven and heat oven to 400 degrees.
- Step 2
In a bowl, combine corn, cornmeal, eggs, salt, baking soda, buttermilk, corn oil, Monterey Jack and jalapeño; mix well.
- Step 3
Put butter in 10-by-15-inch baking pan and put it in oven for about 5 minutes to melt. Remove from oven and pour in batter. Bake about 30 minutes, until corn bread begins to pull away from sides of pan and knife inserted near center of pan comes out clean. Cool. Cut into small cubes or larger pieces.
Private Notes
Comments
SO TASTY. I skipped the cheese, used a 14oz can of "cream-style corn", and used 1 entire jalapeno (although I cut out the seeds and part of the white pith to moderate heat). I baked it in a 9x13 pan for about 40 minutes. It's got a spoonbread like interior texture. I could have cooked it longer but I was worried the exterior would get too dark. Way better than Mark Bittman's recipe.
needs a solid 45 minutes of cooking.
I love the flavor of this recipe and will make it again for sure. After three tries, however, I've noticed that 30 minutes in the oven is just not enough - the batter remains wet and barely warm in the middle. I have adjusted my expectations that the dish needs a solid 45 minutes of cooking.
This cornbread is creamy on the inside and crusty on the outside. The only modification I would suggest is to cut the salt down to 1/2 tsp. I love salt in baked goods, but a full tsp was a bit too much. And don't be afraid of the mahogany brown color that it turns in order to be fully cooked inside.
Added 1/8th cup oil, cooked about 40 minutes, did a flour(3/4 cup) corn meal (1 1/4 cup) mix. Turned out well!
My new favorite of many cornbread recipes! Moist and corny, and good the next day. I halved the recipe, used one large jalapeño (and it could have used two), and speed-baked it in a cast iron skillet. It took maybe 25-30 minutes. On repeat now.