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Creole Cornbread

Name: Creole Cornbread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12 servings.
Cuisine: North America, Cajun
Ingredients: 2 cups cooked rice; 1 cup yellow cornmeal; 1/2 cup chopped onion; 1 to 2 tablespoons seeded chopped jalapeno pepper; 1 teaspoon salt; 1/2 teaspoon baking soda; 2 large eggs, room temperature; 1 cup 2% milk; 1/4 cup canola oil; 1 can (16-1/2 ounces) cream-style corn; 3 cups shredded cheddar cheese; Additional cornmeal

9 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 45 min.

Makes

12 servings

Updated: Oct. 01, 2022

Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana

Ingredients

2 cups cooked rice
1 cup yellow cornmeal
1/2 cup chopped onion
1 to 2 tablespoons seeded chopped jalapeno pepper
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature
1 cup 2% 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.

Nutrition Facts

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

Creole Cornbread

Ingredients

Directions

Nutrition Facts

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