Creole Corn Bread Recipe

Creole Corn Bread Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Corn bread is a staple of Cajun and Creole cuisine. This is an old favorite that I found in the bottom of my recipe drawer, and it really tastes wonderful.

This recipe is:

Contest Winning

[X]

Rate Creole Corn Bread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Creole Corn Bread Recipe

Prep: 15 min. Bake: 45 min.

Yield: 12 Servings

15 45 60

Ingredients

2 cups cooked rice
1 cup yellow cornmeal
1/2 cup chopped onion
1 to 2 tablespoons seeded chopped jalapeno peppers
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup milk
1/4 cup canola oil
1 can (16-1/2 ounces) cream-style corn
3 cups (12 ounces) shredded cheddar cheese
Additional cornmeal

Directions

In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet.
Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm. Yield: 12 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 piece) equals 272 calories, 14 g fat (7 g saturated fat), 68 mg cholesterol, 551 mg sodium, 26 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Creole Corn Bread in Country December/January 1995, p49