Ultrarich and almost custardy in the middle, this is the kind of appetizer you should serve before a dinner of celery sticks.
Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°F. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes. Let cool 10 minutes before serving.
Nutrition Per Serving
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This cornbread turned out great the first time I made it and it won the corn bread cook off at my club. I followed the recipe closely, except that I used refrigerated butter instead of room temperature. Dice the butter and then use a fork to smoosh it and the sugar together just until there's no more loose sugar in the bowl. The butter stays kind of chunky even after mixing everything together but the end result was delicious. I think over mixing this recipe would not be good.
Port Angeles, WA
THIS IS THE BEST CORNBREAD OF ALL TIME. People swoon over it when I make it. Everyone asks me for the recipe. Personally, I don’t find it to be too sweet. I think it’s absolutely perfect. It’s definitely indulgent with all that butter and sugar so this is not the kind of cornbread you’d make weekly. It’s a special treat for sure. When I take the cast iron out of the oven I swirl a tablespoon or two of butter evenly around the skillet before adding the batter. I took this tip from another recipe and it gives it this GLORIOUS crispy crust. To die for. Thank you to whoever wrote this recipe. Thank you, thank you, thank you!
I don't usually do this to Epicurious recipes, but there was too much butter and sugar to suit me. I've been making cornbread and spoonbread since I was a kid. This seemed like a mix of the two, so I used my best judgment to lighten it up. I cut the butter down to 2T and replaced the moisture with a 1/2 cup of buttermilk. I used 1 T of sugar. Not sure why. I'm not sure it needed any at all. The result was delicious. Not sweet but still rich. My partner and I ate too much, but it was good. We have some left for brunch.
I've been making this recipe for years, having copied it from an April 1992 issue of Bon Appetit. Everything is identical, except the amount of sugar. The original called for 6T sugar, and this one 2/3 cup. With the sweetness if the corn, that would be over the top sweet. Cut sugar back to 6T. You'll be happy with results.
Grand Rapids, MI
I like sweet cornbread rather than savory, but this was ridiculously sweet. I reduced the sugar to 1/2 cup and it still made my teeth ache. I would use 1/4 cup at the most. The boatload of butter did give it a pleasant chewy texture and crisp crust, but I still prefer creamed corn cornbread that has a few tablespoons of butter and buttermilk/milk.
This is a good cornbread but nothing exceptional based on the extra work involved. I don't make cornbread often, despite liking it a lot. I'll likely stick to my "throw-everything-in-one-bowl" and bake the next time.
Made as written - so good and easy! Very rich and makes plenty.
Los Osos, CA
Easy & fabulous. Did a half batch for family of 4. Although it's probably true that fresh chiles would amp it up, we had absolutely no issue with canned :)
This was a hit! I might cut down on the sugar a bit. It was fun to make, not too hard, and the dinner guests (seven college students) really liked it.
Fabulous corn bread!! EVERYONE loved it. I used a 12" pan; a little flat but still delicious.
Made a half recipe because I only have a small cast iron pan, had plenty for 6. Has anyone tried it in any other type of pan? Used a bit less sugar than called for. Figured with the sugar in the cream of corn I could get by with less - didn't miss it. Will try a fresh chile pepper next time. Couldn't taste the canned version.
This really was delicious! Even my hubby who doesn't really like cornbread enjoyed it. I made it as directed but was concerned with the amount of sugar thinking it would be too sweet. It wasn't. The only thing I would do differently is to add a smidgen more salt. Definitely my new go-to recipe for cornbread!
Great recipe but a suggestion from a Southwesterner: DON'T use canned green chiles if you can find fresh or frozen ones. There is no comparison in flavor!
This recipe is perfection. Made chili and my guests said they'd have been content just to eat cornbread for dinner!
Excellent. So rich and moist that there's no need for butter or anything else on top of it. Mmmmmm.