Turkey is the default centerpiece of the Thanksgiving feast, but honestly, I’m here for the sides. So when I went to the Best Friends Friendsgiving Feast presented by Tasty and flavored by Del Monte, I was excited to see what they would serve.

I was familiar with Del Monte’s products – my mom would us their corn in cornbread and green beans for her casserole – but I was surprised to learn that Del Monte’s non-GMO vegetables are picked at the peak of ripeness and packed into non-BPA intent cans within hours with just water and a little of sea salt. So when I created my version of one of the menu items from the Friendsgiving feast – chipotle cheddar cornbread – I was inspired by my mom’s recipe for cornbread using Del Monte® Cream Style Golden Sweet Corn. This is one of those recipes that’s best served warm with plenty of butter. Enjoy!

Post any of these photos to social media with #TastyFriendsgiving + @delmonte & @buzzfeedtasty and Del Monte will donate 100 lbs of food per post to Feeding America, up to 10,000 lbs!!!



1¼ cups all-purpose flour

1 cup fine-grind cornmeal

1 tablespoon baking powder

1½ teaspoons kosher salt

4 large eggs

1½ cups Del Monte creamed corn

2 chipotle in adobo sauce peppers, chopped

3 ounces cheddar, grated (about 1 cup)

¾ cup unsalted butter (1½ sticks), room temperature

⅔ cup sugar


Preheat oven to 400°. Butter a 9 x 13 inch pan, set aside.

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, chipotle, and cheddar.

Mix butter and sugar in a large bowl until smooth, adding the  egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.

Scrape the cornbread batter into the pan. Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes. Let cool 10 minutes before serving. Serve with lots of butter!

This is a sponsored conversation written by me on behalf of Del Monte. The opinions and text are all mine.