Cheesy Cornbread with Creamed Corn

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder (optional)
• 1 cup buttermilk (or whole milk)
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 (15 oz) can creamed corn
• 1 1/2 cups shredded cheddar cheese (or pepper jack)
• 1–2 jalapeños, finely chopped (optional)
• 1/2 cup sour cream (optional for extra moisture)

Instructions

1. 1

   Preheat the oven to 375°F (190°C) and grease a cast-iron skillet or 9x9-inch baking dish.

2. 2

   In a large bowl, whisk together the cornmeal, flour, baking powder, salt, pepper, and garlic powder.

3. 3

   In another bowl, mix buttermilk, eggs, and melted butter. Stir in the creamed corn, sour cream, and jalapeños.

4. 4

   Combine the wet and dry ingredients until just mixed, then fold in 1 cup of the shredded cheese.

5. 5

   Pour the batter into your skillet and sprinkle the remaining cheese on top.

6. 6

   Bake for 30–35 minutes or until the top is golden and a toothpick comes out clean.

7. 7

   Let cool for 10 minutes before slicing and serving alongside a bowl of Texas chili.