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Best Creole Cornbread Recipe

A moist and flavorful Creole/Cajun twist on traditional cornbread, loaded with cheddar cheese, onions, jalapenos, and cooked rice for a unique texture.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: Cajun, Creole, Southern
Calories: 415
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups Cooked Rice
  • 1 cup Yellow Cornmeal
  • 1/2 cup Red Onion
  • 2 tablespoons Fresh Jalapenos
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1/4 cup Canola Oil
  • 2 large Eggs
  • 1 cup Whole Milk
  • 1 can Cream-style Corn
  • 3 cups Shredded Cheddar Cheese

Method
 

Instructions
  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. In a large mixing bowl, combine the cornmeal, salt, baking soda, diced jalapenos, and diced red onion. Stir well to blend the dry ingredients.
  3. In a separate bowl, whisk together the eggs, milk, canola oil, and cream-style corn until smooth.
  4. Slowly incorporate the wet mixture into the dry ingredients, stirring until just blended. Do not overmix.
  5. Fold in the cooked rice and the shredded cheddar cheese until evenly distributed throughout the batter.
  6. Grease a 10-inch cast-iron skillet with butter and a light dusting of cornmeal. Pour the batter into the skillet and smooth the top.
  7. Bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Remove from the oven and allow the cornbread to rest for at least 10 minutes before slicing and serving.

Notes

For the best texture, use a cast-iron skillet. To add more heat, include the jalapeno seeds or add a tablespoon of Creole seasoning to the dry mix.