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Creole Corn Bread Recipe

Creole Corn Bread 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.
TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD:12 servings


  • 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


  • 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.

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.

Reviews for Creole Corn Bread

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Reviewed Sep. 7, 2013

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

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