Creole Cornbread

This Creole Cornbread is one of those recipes I keep coming back to because it is comforting, bold, and full of texture. I love how the outside bakes up beautifully golden in the cast iron skillet while the inside stays moist and slightly creamy from the cream-style corn and melted cheddar cheese. The rice gives it a unique bite that sets it apart from traditional cornbread, making every slice hearty and satisfying.

When I cut into it, I get pockets of cheesy goodness, little pops of jalapeño heat, and savory onion flavor throughout. It smells incredible straight out of the oven, warm, buttery, and slightly spicy. This is the kind of cornbread that does not need butter to shine, but trust me, it welcomes it.

Why You’ll Love This Recipe

You will love this Creole Cornbread because it is not your average cornbread. The addition of rice makes it hearty enough to stand on its own, while the cheese and jalapeños bring richness and just the right amount of heat. It pairs perfectly with chili, gumbo, beans, or a holiday spread, and it is just as good the next day warmed up. If you like cornbread with personality, this one delivers.

Creole Cornbread

Creole Cornbread is a savory twist on classic cornbread made with cooked rice, cheddar cheese, cream-style corn, onions, and jalapeños, baked until golden and fluffy in a cast iron skillet.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Side Dish

Cuisine American

Servings 6

Ingredients

  

• 2 cups Cooked Rice
• 2 Large Eggs room temperature
• 1 cup Whole Milk
• 1 cup Yellow Cornmeal
• ½ cup Chopped Onion
• 1 to 2 tablespoons Jalapeño Peppers chopped
• ½ teaspoon Baking Soda
• 1 teaspoon Salt
• ¼ cup Canola Oil
• 1 can Cream-style Corn 14.5 oz
• 3 cups Shredded Cheddar Cheese

Instructions

 

• Preheat your oven to 350°F, 175°C. Grease a cast iron skillet with butter and lightly dust with cornmeal.
• In a large bowl, mix together the cornmeal, salt, baking soda, chopped onion, and jalapeños until evenly combined.
• In a separate bowl, whisk the eggs, milk, canola oil, and cream-style corn until smooth.
• Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
• Fold in the cooked rice, then gently stir in the shredded cheddar cheese until evenly distributed.
• Pour the batter into the prepared skillet and spread it evenly.
• Bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
• Remove from the oven and let cool slightly before slicing and serving.

Video

Recipe Tips

For extra flavor and crisp edges, preheat your cast iron skillet in the oven before adding the batter. This helps create that irresistible golden crust on the bottom.

Keyword cornbread, cornbread recipes, creole cornbread, creole recipes

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