Spicy Cornbread with Fresh Corn

Kernels of sweet corn nestle into a cornbread jazzed up with scallions, pepper jack and chipotle pepper.
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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: 6 servings
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Ingredients

Cooking spray

1 1/2 cups yellow cornmeal

1/4 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine salt

1 cup milk

1 cup sour cream or 2-percent Greek yogurt

2 tablespoons unsalted butter, melted

1 large egg

1 cup fresh or frozen corn kernels

1/2 cup chopped scallions

1/2 cup grated pepper jack cheese

1 canned chipotle pepper in adobo, minced

Directions

  1. Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
  2. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the corn, scallions, pepper jack and chipotle pepper.
  3. Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature.