Creamed Cornbread with Jalapeno Butter

Save Recipe
  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 15 min
  • Yield: 6 to 8 servings
Share This Recipe


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 


  1. Preheat the oven to 400 degrees F. Butter an 8-inch square glass baking dish.
  2. 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.
  3. 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.
  4. Cool slightly before serving. Cut into squares and serve with the jalapeno butter.