Lowkey if I wasn’t sick when I recorded this, I woulda ate this intro up more. Just like you’re gonna eat up this amazing Jalapeño Cheddar cornbread. Just in time for the holiday gluttony! We’ve got an amazing crust on the outside with a soft and moist interior. Throw a little honey butter on it and prepare to make this the majority of your dinner plate.
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Here’s the complete **ingredient list** for your **Jalapeño Cheddar Cornbread with Creamed Corn**:
Grocery List:
12 in. cast iron skillet
Dry Ingredients:
– 1 cup cornmeal
– 1 cup all-purpose flour
– 2 tablespoons sugar (optional, adjust to taste)
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
Wet Ingredients:
– 1 cup buttermilk
– 2 large eggs , beaten
– 1/2 cup unsalted butter, melted and slightly cooled (plus extra for the skillet)
– 1 cup creamed corn (canned or homemade)
Flavor Additions:
– 1 cup shredded sharp cheddar cheese (or smoked cheddar for extra flavor)
– 2-3 jalapeños, finely diced (adjust for heat preference)
– 1/4 cup chopped fresh herbs (such as cilantro, chives, or green onions)
– Optional: Additional shredded cheddar cheese for topping
16 Comments
Thank god you dropped this just before diner, I can finally not be on my fast and watch
100% gonna try this one, love cornbread
The intros are always fire!
Your recipes always look so good. I really need to get into the kitchen to try this one out.
Youre one of the few people I've seen who adds creamed corn to the batter. Its absolutely the way to go.
Incredible, effing incredible intro. Classic movie
“There’s gonna be consequences and repercussions.”
Damn
Damn that refrigerator seen better days man! lol
That 'you gonna eat your cornbread' line lives rent free in my head everytime I eat/see cornbread lol
This looks great! But what's the pour choice??
Homie, what HAPPENED to your fridge??
Can I use jiffy mix instead of all the dry ingredients separately?
Love the into but Goldmouth is going to come looking for you! I'm really from New york city and I would not have come at him like that! 😂
Fantastic! I subscribed because you did such a beautiful job at explaining things as you went, but didn't overdo it. Simple, perfect, and yummy at the end. I happen to like mine a lil more done on the top, but yours looks so great. I agree with the sugar – I like mine with a balance of sweet and savory because I end up adding 4 tons of butter in mine. My cholesterol be darned when I am eating cornbread. I don't have it too often so I do what I want with it. I appreciate, though, that you think of others and give tips on less salt with the unsalted butter (I do often cook with unsalted). Short Story Long – great job and excellent recipe. Thanks!
😂😂😂