Spicy, Cheesy Homemade Corn Bread

Disclosure: I participated in a campaign on behalf of Mom Central Consulting for Sunshine Sweet Corn. I received a gift card to purchase a product sample to facilitate my review and a promotional item as a thank you for participating.

I love this time of the year, every Saturday we head to the Farmer’s Market and get all of our favorite fruits and veggies for the week. I hate weeks that I miss going to the Farmer’s Market for whatever reason.  I hate it so much that this year we decided to start our own garden so we can always have fresh veggies at our disposable. It feels like the only thing we’re not growing is Sweet Corn which is a shame because we LOVE sweet corn. I’ve been dying to try a Spicy Cheesy Homemade Corn Bread for quite some time now so I figured now was as good as any! The first step in making delicious homemade corn bread is using fresh corn from the cob. I’ve found that the best way to cook corn is to remove the husk and silk and then place it in a large pot and pour cold water over the top. Place the pot on the stove over medium to high heat and bring to a boil Once the water is boiling remove the corn and run cold water over it to stop the cooking process. If you’re having corn on the cob just let it cool on it’s own before eating. Corn can be so easy to overcook so it’s so important to take the corn out once the water is boiling. Here’s the difference between corn cooked just right and over cooked corn  While the corn is cooking pre-heat your oven to 375 and combine 1 cup flour, 1 cup yellow cornmeal, 4 tablespoon white sugar, 1 teaspoon baking soda, 1 teaspoon salt and 1/2 teaspoon black ground pepper In a separate bowl whisk 1/2 cups buttermilk and 2 large eggs. 

Pour into the dry ingredients and combine. By now your corn should be cooked and cooled. Use a sharp knife to cute the corn off the cob. Two corn on the cobs should produce a little over a 1/2 cup of corn which is what you will need.

Cut off the ends of two jalapeños and slice open. You can either remove the seeds or leave them if you want it to be extra spicy. I choose to remove the seeds from both jalapenos so Mason can enjoy the corn bread as well. It still gives it a nice kick but it isn’t overwhelming.

You’re also going to need to grate 8oz of Cheddar Cheese. When finished add all three to the batter. This is Mason’s favorite part, he loves pouring the ingredients in!

Whisk until all ingredients are well incorporated.

Butter your muffin tins (or use a non stick cooking spray) and pour batter into the muffin tins until they’re about 3/4 filled.

Bake at 375 degrees for 15-17 minutes or until a toothpick inserted into the middle comes out clean. Let cool for 5 minutes before removing and serving.

These were a huge hit with both Mason and B. It had the perfect amount of kick for Mason although personally I would have wanted to leave the seeds in to be even spicier!

Homemade Corn Bread isn’t the only thing you can make with fresh sweet corn. cornCheck out the Sunshine Sweet Corn website for more recipes! While you’re there enter their contest for a chance to win one of three prize pack worth over $200! I entered and it was super easy!