Magically Moist Cornbread

June 18, 2011
3 Ratings
  • Makes two 9-inch round loaves
Author Notes

"The North thinks it know how to make corn bread, but this is a gross superstition. Perhaps no bread in the world is quite as good as Southern corn bread, and perhaps no bread in the world is quite as bad as the Northern imitation of it."

So said Mark Twain in an autobiographical sketch in 1898.
As we’re finding out in Twain’s recently published autobiography, the man had strong opinions. Most people like cornbread, but there is an ongoing battle about what is “real” cornbread. All variants include cornmeal, which was a staple in Native American cooking predating European contact. Beyond that, ingredients vary from amounts of sugar added and other ingredients, which can include cracklins in the South, molasses in the North, and jalapenos in the Mexican influenced Southwest.

My favorite recipe was passed on to me by my mother-in-law, who is not even from North America (so all regional arguments can stop here.) It’s a simple but incredibly moist corn bread, enriched with creamed corn, green bell pepper, onions and cheese. If you want it spicier, substitute an equal amount of diced jalapenos for the bell pepper. This is excellent with barbecue, chili, or as a hearty snack on its own. —Beautiful, Memorable Food

What You'll Need
  • 2 cups flour
  • 2 cups yellow cornmeal
  • 8 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2 cans cream-style corn
  • 1 cup grated Monterey jack cheese
  • 1 cup chopped green bell or jalapeno pepper, depending on how spicy you want to make it
  • 2 medium onions, diced
  • 1-1/2 cups milk
  • 4 tablespoons corn or vegetable oil
  • 4 large eggs, beaten
  1. Whisk together first 5 (dry) ingredients in a large bowl.
  2. Stir in creamed corn.
  3. Add grated cheese, peppers and onions.
  4. Whisk together milk, oil and eggs in another bowl, and then add to the batter and stir until well combined.
  5. Bake in 2 greased and floured round cake pans at 350 degrees for one hour, or until a knife inserted into center comes out clean.

See what other Food52ers are saying.

  • Sagegreen
  • Beautiful, Memorable Food
    Beautiful, Memorable Food
  • eaevans
  • Margaret
I'm the author Spicebox Kitchen and a physician and chef who teaches healthy cooking classes in San Francisco at the Thrive Kitchen. Come cook with me! More information on Facebook at TheDoctorsSpicebox. To your health!

6 Reviews

eaevans December 20, 2020
This is a great cornbread - a great riff on the standard. One suggestion - add eggs, milk, and oil with the creamed corn. Then add the onion, peppers, and cheese. This way its alot easier to mix in those vegetables.
Margaret March 20, 2019
I made this double batch of cornbread tonight for a potluck and it was a hit! The extra savory ingredients really make it a stand alone cornbread. I scrapped out most of the jalapeno seeds so that it had the color and flavor, but not the spice. It was as moist as described. Will make again!
Beautiful, M. March 23, 2019
Glad you liked! Thank you.
marymary May 16, 2014
A friend's mother used to make this recipe as muffins many years ago and they ROCK. I'm so glad you posted this and reminded me of great friends, food and memories. Will definitely make this soon. Thank you!
Beautiful, M. March 23, 2019
Great! Do you know where the original recipe is from, because I don't!
Sagegreen June 18, 2011
I love the addition of jalapenos, cheese, and corn, too.