Description
This Seriously The Best Creole Cornbread Ever combines Southern comfort food with bold Creole flavors. Moist, cheesy, and packed with savory spices, this cornbread features jalapeños, red onions, and a touch of heat for a delicious twist. Perfect for pairing with jambalaya, gumbo, or enjoying on its own, it’s a crowd-pleasing side dish that’s sure to be a hit at any gathering.
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
Instructions
-
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 10-inch cast-iron skillet with butter and dust it lightly with cornmeal.
-
Mix Dry Ingredients: In a large 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 Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and mix until well combined.
-
Add Rice and Cheese: Gently fold in the cooked rice and shredded cheddar cheese until evenly distributed.
-
Bake: Pour the batter into the prepared cast-iron skillet and bake for 45-50 minutes, or until the top is golden brown and a toothpick comes out clean when inserted into the center.
- Rest and Serve: Let the cornbread cool for about 10 minutes before slicing and serving.
Notes
-
For a touch of sweetness: Mix in mashed sweet potatoes for a unique Sweet Potato Cornbread twist.
-
Seafood option: Add shrimp or crab for a seafood-inspired cornbread.
-
Herbaceous twist: Add diced tomatoes and fresh basil for a Tomato & Basil variation.
