My favorite is by Craig Claiborne and it’s a bit like that. Creamed corn, jalapenos, cheddar cheese, yellow cornmeal, tons of butter, baked in a cast iron skillet. It’s more moist than most cornbread.
NO sugar. My personal taste is not-sweet cornbread.
This is the one we’ve used; I think I got it confused with another one that also has jalapenos. But this one stays pretty moist, though it’s always best on the first day. I cut this from a newspaper or magazine, but can’t recall where it came from:
Extreme Corn Bread
1 T vegetable shortening (or other method of greasing the pan)
8-1/2 oz. box of Jiffy Corn Bread mix
1 Cup Sour Cream (plus additional for garnish)
1 stick unsalted butter, softened
2 eggs
8-3/4 oz. can Kernel Corn, drained
8-1/4 oz. can Creamed Corn
Corn Salsa for garnish
Preheat oven to 350. Grease the bottom and sides of a 10-inch cast-iron skillet with the shortening.
In a large bowl using an electric mixer on medium speed, combine the corn bread mix, sour cream, butter and eggs until blended, about 30 seconds.
Using a spatula or wooden spoon, stir in the drained corn kernels and creamed corn until well-blended.
Pour the mixture into the skillet and bake 40 to 45 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
It’s suggested to serve it with a dollop of sour cream and a spoonful of corn salsa.