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.
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.
