Seriously The Best Creole Cornbread EVER! Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature while you prepare the batter.
- 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.
- 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.
- Combine Wet and Dry: Gradually add the wet ingredients into the dry ingredients bowl, stirring steadily until the batter is well blended without lumps.
- 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.
- 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.
- 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.
- 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
