Moist buttermilk cornbread is a cornbread recipe using creamed corn. Combine creamed corn, butter and butter milk with cornmeal, flour, baking powder, baking soda, and salt, and cook until golden brown. To make a spicier alternative, add onion, bell peppers and jalapeño peppers for a Mexican-style creamed corn cornbread.
To make eight servings of moist buttermilk cornbread, combine 2 cups of cornmeal, 1 cup of all-purpose flour, 3 teaspoons of baking powder and 1/2 teaspoon of baking soda in a large bowl. Add 1 teaspoon of salt and 1 tablespoon of sugar, if desired, and combine. In another large bowl, add 1 can of creamed corn, 4 tablespoon of melted butter with 1 cup of buttermilk and 3 large whisked eggs. Combine the wet ingredients with the dry ingredients, spoon into a greased 9-inch baking pan, and bake for 20 to 25 minutes at 425 degrees Fahrenheit until golden brown. Heat the greased pan in the oven prior to adding the batter to get a crispier crust.
To make a spicier variation, add 1/2 cup of chopped onion, 2 tablespoons each of chopped bell pepper and jalapeño pepper and 1/2 cup of Monterey Jack cheese to the bowl with the wet ingredients. To properly cook the savory ingredients, add 1/2 cup of vegetable oil.