Creamed Cornbread with Jalapeno Butter

Total Time:
45 min
Prep:
15 min
Inactive:
5 min
Cook:
25 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 stick (8 tablespoons) unsalted butter, softened, plus more for the pan
  • 2 teaspoons finely chopped seeded jalapeno
  • 1/4 teaspoon kosher salt
  • Two 8.5-ounce boxes corn muffin mix
  • 1 cup creamed corn
  • 2 large eggs
  • 2 scallions, chopped
Directions
  • Preheat the oven to 400 degrees F. Butter an 8-inch square glass baking dish.

  • Mix together the butter, jalapenos and salt in a small bowl until thoroughly combined. Transfer the jalapeno butter to a small decorative bowl, cover with plastic wrap and refrigerate until ready to serve.

  • Whisk the corn muffin mix together with the creamed corn, eggs and scallions. Pour the batter into the prepared baking dish and bake until the top is golden and a wooden pick inserted into the center comes out clean, about 22 minutes.

  • Cool slightly before serving. Cut into squares and serve with the jalapeno butter.


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes