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Cornbread, Spicy-Sweet


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Rate this recipe 4.5/5 (11 Votes)


  • Maple Butter:
  • 3/4 Cup medium-ground yellow cornmeal
  • 3/4 Cup flour
  • 3/4 Cup sugar
  • 11/2 TB. baking powder
  • 1/8-1/4 tsp. CAYENNE PEPPER
  • 4 eggs
  • 1 7-oz. can creamed corn
  • 2 oz. fire-roasted canned green chiles (regular canned chilies are okay if that is what you have)
  • 1/2 Cup butter, softened (1 stick)
  • 1/2 Cup shredded cheddar-Jack cheese
  • 1 /2 lb. butter, 2 sticks, room temperature
  • 1/2 Cup maple syrup


Servings 9
Preparation time 15mins
Cooking time 45mins
Adapted from


Step 1

Preheat oven to 400°. In a medium bowl, combine the cornmeal, flour, sugar, baking powder and CAYENNE PEPPER. In a large bowl, beat the eggs by hand. Stir in the creamed corn, chiles, butter and cheese. Fold in the dry ingredients. This can be baked in a greased 8- or 9-inch cast iron skillet, a greased square glass baking dish or a greased mini muffin tin (makes about 40 mini muffins). If using a skillet or baking dish, bake at 400° for 25-35 minutes. If using a mini muffin pan, bake for 10-12 minutes.

For the Maple Butter: Whip the butter. Drizzle in the syrup and mix until thoroughly combined. Serve with warm cornbread.

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