Creamed Cornbread with Jalapeno Butter
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 388
- Total Fat
- 20
- Saturated Fat
- 9
- Carbohydrates
- 46
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 78
- Sodium
- 691
- Total: 45 min (includes cooling time)
- Active: 15 min
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.