Creole Corn Bread Recipe

4.5 3 5
Creole Corn Bread Recipe
Creole Corn Bread Recipe photo by Taste of Home
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Creole Corn Bread Recipe

Read Reviews
4.5 3 5
Publisher Photo
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. —Enid Hebert, Lafayette, Louisiana
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

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 whole milk
  • 1/4 cup canola oil
  • 1 can (16-1/2 ounces) cream-style corn
  • 3 cups 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.
Originally published as Creole Corn Bread in Country December/January 1995, p49

Nutritional Facts

1 piece: 293 calories, 16g fat (6g saturated fat), 61mg cholesterol, 557mg sodium, 27g carbohydrate (3g sugars, 1g fiber), 11g protein.

  • 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 whole milk
  • 1/4 cup canola oil
  • 1 can (16-1/2 ounces) cream-style corn
  • 3 cups shredded cheddar cheese
  • Additional cornmeal
  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

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delowenstein User ID: 3766053 264223
Reviewed Apr. 2, 2017

"I found this bread to have a moist and cheesy flavor! I just did 2 changes-I didn't have canola oil, so I used vegetable oil and also used 2% milk since that was what I'd had available!"

MY REVIEW
crochets User ID: 7903825 261880
Reviewed Feb. 27, 2017

"I followed recipe exactly as written. It was wonderfully moist but lacking in flavor. Needs some creole spices to jazz it up. 3 stars for texture, moistness & presentation out of the cast iron pan."

MY REVIEW
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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