Seriously The Best Creole Cornbread EVER! Recipe

Introduction

This Creole Cornbread brings together the comforting flavors of corn, cheese, and a touch of spice for a truly irresistible side dish. With a moist texture and a kick from jalapenos, it’s perfect for jazzing up any meal.

Ingredients

• 2 cups cooked rice
• 2 large eggs (room temperature)
• 1 cup whole milk
• 1 cup yellow cornmeal
• 1/2 cup chopped onion
• 1-2 tbsp jalapeno peppers, diced
• 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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a bowl, combine cornmeal, salt, baking soda, diced jalapenos, and chopped onion.
3. Step 3: In another bowl, whisk together eggs, milk, canola oil, and cream-style corn until fully combined.
4. Step 4: Gradually pour the wet ingredients into the dry mixture, stirring until well blended.
5. Step 5: Gently fold in the cooked rice and then the shredded cheddar cheese.
6. Step 6: Grease a cast-iron skillet with butter, dust it with cornmeal, and pour the batter evenly into the skillet.
7. Step 7: Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Step 8: Allow the cornbread to cool slightly before cutting into squares and serving.

Tips & Variations

• For extra heat, add more jalapenos or a pinch of cayenne pepper to the batter.
• Try using smoked cheddar cheese for a deeper, smoky flavor.
• If you don’t have a cast-iron skillet, a greased 9×9-inch baking dish works well.
• Use freshly cooked rice for the best texture, but leftover rice can be used too.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat by warming slices in the oven at 300°F (150°C) for 10-15 minutes or microwaving for 30-60 seconds. This helps maintain its moisture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cornbread gluten-free?

Yes, as long as your cornmeal and baking soda are certified gluten-free, this recipe is naturally gluten-free since it doesn’t include wheat flour.

Can I substitute the rice for something else?

You can replace the cooked rice with cooked quinoa or cooked millet for a different texture and flavor, but the traditional recipe shines with rice.

Seriously The Best Creole Cornbread EVER! Recipe

Print Recipe

★★★★★

4.5 from 71 reviews

This Seriously The Best Creole Cornbread EVER combines the hearty texture of cooked rice and sharp cheddar cheese with a spicy kick from jalapeno peppers. Moistified with cream-style corn and enriched with eggs, milk, and canola oil, this savory baked cornbread makes a perfect side dish with a delightful golden crust baked in a cast-iron skillet.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 9–12 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Creole
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup yellow cornmeal
• 1 tsp salt
• 1/2 tsp baking soda
• 1–2 tbsp jalapeno peppers, chopped
• 1/2 cup chopped onion

Wet Ingredients

• 2 large eggs, room temperature
• 1 cup whole milk
• 1/4 cup canola oil
• 1 can (14.5 oz) cream-style corn

Additional Ingredients

• 2 cups cooked rice
• 3 cups shredded cheddar cheese
• Butter (for greasing skillet)
• Cornmeal (for dusting skillet)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature while you prepare the batter.
2. Mix Dry Ingredients: In a medium bowl, combine the yellow cornmeal, salt, baking soda, diced jalapenos, and chopped onion. Stir these dry ingredients together to distribute everything evenly.
3. Whisk Wet Ingredients: In a separate large bowl, whisk together the eggs, whole milk, canola oil, and cream-style corn until the mixture is smooth and well combined.
4. Combine Wet and Dry: Gradually add the wet ingredients into the dry ingredients bowl, stirring steadily until the batter is well blended without lumps.
5. Fold in Rice and Cheese: Gently fold the cooked rice into the batter, followed by the shredded cheddar cheese. Mixing gently helps keep the texture tender.
6. Prepare Skillet: Grease a cast-iron skillet generously with butter and dust with a light coating of cornmeal to prevent sticking and add crispness to the crust.
7. Pour and Bake: Pour the mixed batter evenly into the prepared skillet and place it in the preheated oven. Bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Cool and Serve: Remove the skillet from the oven and let the cornbread cool slightly. Then cut into squares and serve warm.

Notes

• Use a cast-iron skillet for the best crust and even cooking.
• Adjust the amount of jalapeno peppers according to your preferred spice level.
• Make sure eggs are at room temperature for better mixing and texture.
• Allow cornbread to cool slightly before cutting to help it set and prevent crumbling.
• Can be served as a side dish with Creole or Cajun meals, chili, or soups.

Keywords: Creole Cornbread, Cornbread Recipe, Jalapeno Cornbread, Cheddar Cornbread, Southern Cornbread, Spicy Cornbread