Cornbread is a special treat. It’s one of the few things that you really can’t buy in stores; sure, there’s a box mix, but you can’t buy fresh, warm home-style cornbread at most grocery stores, and bakeries don’t tend to carry it either.
Actually, the other day I stopped in at Whole Foods and saw that they had small squares of cornbread wrapped in plastic. It was pretty cheap so I went ahead and bought a piece, but as soon as I opened it I was disappointed: it was too dry, and when I tasted it, it was just too bland.
Even if the only way to enjoy good cornbread is to make it at home, that’s not at all a problem with this super amazing cornbread recipe! This bread is soft and cakey, with a nice crumb due to the addition of real corn.
The topping adds an even-toned creamy spice and the cheese nicely blends together the jalapeño and the corn.
For the Topping
* 2 tbsp butter
* 1 medium yellow onion, diced
* dash of pepper
* 1 jalapeño, chopped
* 1 can (4.5 oz) green chile
* 1 cup sour cream
For the Bread
* 12 tbsp (1 ½ sticks) butter, melted
* ¾ cups granulated sugar
* 3 eggs, room temperature
* 1 ½ cups all-purpose flour
* 1 ¾ cups cornmeal
* 1 tsp salt
* 1 tsp baking soda
* 1 cup buttermilk
* 1 can (14 oz) creamed corn
* 2 cups shredded Mexican-blend cheese (or use cheddar or pepper jack)
1. Make the Topping: Heat the butter in a skillet and sautee the onion, jalapeño and green chile together with some ground pepper. Remove from heat. In a bowl, mix together the sour cream with the chile and onion.
2. Make the Bread: Preheat the oven to 375ºF. Grease a 9×13-inch pan. In a large bowl, whip together the butter and sugar. Add the eggs, one at a time. Add the flour, cornmeal, salt and baking soda. Next, mix in the buttermilk, creamed corn, and shredded cheese.
3. Pour the batter into the pan. Top with the sour cream mixture. Sprinkle some extra shredded cheese on top. Bake for about 40 minutes.
This large-batch cornbread is definitely a crowd-pleaser to bring to your next potluck or BBQ!
PS: Shoutout to my nino Jerry for giving us the Apo-family secret for spicy cornbread!