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ear of local corn at a Farmers Market

Homemade Creamed Corn and Heidi’s Snappy Jalapeño Cornbread

Ingredients

For the creamed corn:

  • 4-6 large ears corn, kernels cut from cob
  • 2-3 Tbsp. heavy whipping cream 

For the corn bread:

  • 1/4 cup avocado oil Or bacon fat, if you'd like
  • 2 cups organic yellow cornmeal
  • 1/2 tsp baking powder
  • 1/2 tsp 1/2 tsp. baking soda
  • 1 tsp salt
  • 1/4 tsp Heidi’s Hot pepper blend with Coriander see note at the end of the recipe for how to instructions
  • 3/4 cup local or organic whole milk or buttermilk
  • 3/4 cup homemade creamed corn
  • 1 local egg
  • 5 Tbsp. melted butter
  • 1 whole jalapeno, seeded and minced

Instructions

For the creamed corn

  1. Make the creamed corn by placing the kernels and any liquid cut from the cob into a bowl of a food processor fitted with the steel blade. 

  2. Puree until even more liquid is released from corn, about 3 minutes (mixture will still be coarse). 

  3. Transfer one third of the pureed corn to strainer set over large measuring cup.

  4. Press on solids in strainer to extract as much juice as you can; discard solids. Transfer corn juice to medium saucepan. Stir over medium heat just until juice begins to thicken.

  5. Add remaining corn kernels and whipping cream to saucepan and stir just until corn is heated through, about 2 minutes. Season to taste with salt and pepper. Remove creamed corn from heat – pull out about a cup to use in this recipe; then cover the rest to keep warm and enjoy with dinner.

For the Jalapeno Cornbread

  1. Heat fat in a 9-10 inch cast iron skillet and swirl to coat the sides and bottom evenly. Place skillet in a 450 degree oven to heat.

  2. In a bowl, combine the dry ingredients: the cornmeal, baking powder, baking soda, salt, and pepper and mix well.

  3. In another small bowl combine the liquid ingredients: the milk, creamed corn, egg and melted butter along with the jalapenos.

  4. Add the liquid ingredients to the dry ingredients and stir to combine.Immediately pour the cornmeal batter into the hot skillet. 

  5. Return to a preheated 450 degree oven; bake until firm and golden brown on top, 25 to 30 minutes. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve.

Recipe Notes

How to Grind Up Heidi’s Hot Pepper Blend
I use equal amounts of tellicherry, pink reunion and lampong peppercorns, that I buy locally from the Savory Spice Shop in Charlotte. Then, I add coriander seeds for a slightly citrusy edge.

Place all the peppercorns and coriander seeds in a coffee grinder.

Note – this recipe won’t work in a hand held pepper grinder as the pink reunion peppercorns are too soft. Stick with the coffee grinder for best results.

When you are done grinding to your desired coarseness, remove the ground pepper. 

Next, add a tablespoon or so of fresh coffee beans to the grinder and grind as you would for coffee. Once the coffee is ground, toss it in the compost bin. Your coffee grinder will be free of any peppery residue and your ready for coffee tomorrow morning.

Heidi Billotto