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Creole Corn Bread Recipe
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Creole Corn Bread Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 12 servings

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 large 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

Nutritional Facts

1 piece: 272 calories, 14g fat (7g saturated fat), 68mg cholesterol, 551mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 10g protein.

Directions

  1. In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
  2. 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.
  3. 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.
Originally published as Creole Corn Bread in Country December/January 1995, p49


Reviews for Creole Corn Bread

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pugsley61 User ID: 6180088 14636
Reviewed Sep. 7, 2013

"made this several times and once for a bbq contest, placed second with it. very good."

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