why make this recipe
This Creole cornbread mixes bold flavor with simple steps. It is moist, cheesy, and a little spicy. It makes a great side for weeknight dinners or for a potluck. It cooks in one pan and feeds a crowd.
introduction
This recipe uses rice, cream-style corn, cheddar, and jalapeño for a tasty bite. The batter comes together fast and bakes into a golden top. If you like hearty sides for a big morning or brunch, see the guide to the best English breakfast for serving ideas.
how to make Seriously The Best Creole Cornbread EVER!
Preheat the oven and mix the dry and wet parts. Fold in the rice and cheese, then bake until golden. Use a cast-iron skillet if you have one for a nice crust. This batter also pairs well with lighter fried bites like the golden baked potstickers with creamy Thai curry dip if you want to serve a mix of foods.
Ingredients :
- 2 cups cooked rice
- 2 large eggs (room temperature)
- 1 cup whole milk
- 1 cup yellow cornmeal
- 1/2 chopped onion
- 1-2 tbsp jalapeno peppers
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 cup canola oil
- 1 can cream-style corn (14.5 oz)
- 3 cups shredded cheddar cheese
Directions :
- Preheat your oven to 350°F (175°C).
- In one bowl, mix cornmeal, salt, baking soda, diced jalapenos, and chopped onion.
- In another bowl, whisk together eggs, milk, oil, and cream-style corn until combined.
- Gradually pour the wet mixture into the dry ingredients while stirring until well blended.
- Gently fold in the cooked rice followed by the shredded cheddar cheese.
- Grease a cast-iron skillet with butter, dust with cornmeal, and pour in the batter evenly.
- Bake for 45-50 minutes until golden brown and a toothpick comes out clean.
- Let cool slightly before cutting into squares.
how to serve Seriously The Best Creole Cornbread EVER!
Cut into squares and serve warm. It works well with stews, chili, or roasted meats. For a hearty plate, serve it alongside a rich main like Salisbury steak meatballs with rich mushroom gravy. You can also top squares with butter or honey.
how to store Seriously The Best Creole Cornbread EVER!
Let the cornbread cool to room temperature. Wrap tight in plastic wrap or store in an airtight container. Keep in the fridge for up to 4 days. For longer storage, freeze slices in a freezer bag for up to 3 months. Thaw in the fridge or reheat in the oven.
tips to make Seriously The Best Creole Cornbread EVER!
- Use room-temperature eggs for a smoother batter.
- Do not overmix when you add rice and cheese; fold gently.
- If you like more heat, add another jalapeño or a pinch of cayenne.
- Check with a toothpick at 45 minutes; every oven is different.
variation (if any)
- Swap cheddar for pepper jack for more spice.
- Stir in cooked corn kernels for extra texture.
- Use half white rice and half brown rice for a nutty flavor.
FAQs
Q: Can I use frozen rice?
A: Yes. Thaw it first and drain any excess moisture before adding.
Q: Can I make this without jalapeños?
A: Yes. Leave them out for a milder cornbread or add green bell pepper instead.
Q: Can I bake this in a pan instead of cast iron?
A: Yes. Use a 9×13 pan and adjust baking time; it may bake a little faster.
Q: Is this recipe freezer friendly?
A: Yes. Cool, slice, and freeze in bags for up to 3 months.
Conclusion
This Creole cornbread is easy to make, rich in flavor, and great for sharing. For the original recipe and more details, check out Seriously The Best Creole Cornbread EVER!
Creole Cornbread
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In one bowl, mix cornmeal, salt, baking soda, diced jalapeños, and chopped onion.
- In another bowl, whisk together eggs, milk, oil, and cream-style corn until combined.
- Gradually pour the wet mixture into the dry ingredients while stirring until well blended.
- Gently fold in the cooked rice followed by the shredded cheddar cheese.
- Grease a cast-iron skillet with butter, dust with cornmeal, and pour in the batter evenly.
- Bake for 45-50 minutes until golden brown and a toothpick comes out clean.
- Let cool slightly before cutting into squares.