Name: The Best Creole Cornbread Ever
Prep time: 10 min
Cook time: PT-484751H40M36S
Total time: 55 min
Cuisine: Southern
Ingredients: 2 cups cooked rice; 1 cup yellow cornmeal; 1/2 cup diced red onion; 2 tbsp diced fresh jalapeños (adjust to taste); Salt to taste; 1 tsp baking soda; 1/2 cup canola oil; 2 eggs (room temperature); 1 cup whole milk; 1 can cream-style corn; 3 cups shredded cheddar cheese

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Why You’ll Love This Recipe

Moist and cheesy – A perfect balance of textures.
Creole twist – Bold flavors from jalapeños, onions, and spices.
Easy to make – Simple steps for a delicious result.
Versatile – Can be customized with extra proteins like shrimp
Perfect for any occasion – From holiday gatherings to family dinners.
Customizable heat – Adjust the spice level to your taste.
One-pan dish – Cooked in a cast-iron skillet for the best texture.
Great leftovers – Tastes just as good the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked rice
1 cup yellow cornmeal
½ cup diced red onion
2 tbsp diced fresh jalapeños
Salt to taste
1 tsp baking soda
½ cup canola oil
2 eggs (room temperature)
1 cup whole milk
1 can cream-style corn
3 cups shredded cheddar cheese

Directions

Preheat the oven: Set your oven to 350°F. Grease a 10-inch cast-iron skillet with butter and dust with cornmeal.
Mix dry ingredients: In a bowl, combine cornmeal, salt, baking soda, diced jalapeños, and red onion.
Mix wet ingredients: In another bowl, whisk together eggs, milk, oil, and cream-style corn. Combine the wet mixture with the dry ingredients, mixing well.
Add rice and cheese: Fold in cooked rice and shredded cheddar cheese.
Bake: Pour the batter into the skillet and bake for 45-50 minutes, or until golden brown and a toothpick comes out clean.
Rest and serve: Let the cornbread cool for 10 minutes before serving.

Servings and timing

Servings: 6-8
Prep time: 10 minutes
Cook time: 45-50 minutes
Total time: 55 minutes

Variations

Sweet Potato: Mix in mashed sweet potatoes for a slightly sweet version.
Seafood Delight: Add shrimp or crab for a seafood twist.
Tomato & Basil: Add diced tomatoes and fresh basil for an herbaceous flavor.

Storage

Store leftovers in an airtight container for up to 2 days at room temperature, or refrigerate for up to a week.

FAQs

Can I make this ahead of time?

Yes, it can be made a day ahead and reheated in the oven.

What’s the best way to reheat cornbread?

Reheat in a 350°F oven for about 10-15 minutes, or microwave individual slices for 30 seconds.

Can I use a regular baking pan instead of cast iron?

Yes, but cast iron gives the best texture with a crispy crust.

Can I add more heat?

Yes, increase the number of jalapeños or add some cayenne pepper for extra spice.

Is this cornbread sweet?

It’s not overly sweet, but the cream-style corn adds a subtle sweetness.

Conclusion

This Creole Cornbread is the perfect combination of cheesy, savory, and spicy flavors with a moist texture. It pairs well with any meal, from Cajun dishes to simple comfort food. Enjoy this Southern-inspired recipe and elevate your cornbread game!