Creole Cornbread

Name: Creole Cornbread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 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 Eggland's Best eggs, room temperature; 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

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 peppers
1 teaspoon salt
1/2 teaspoon baking soda
2 large Eggland's Best eggs, room temperature
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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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

Originally published as Creole Cornbread in Country December/January 1995

Reviews

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Average Rating:

Jo Ann

Jan 8, 2019

I made this recipe recently and it was very good. I also used the Zatarains yellow rice, but I think the next time I make it I will use less rice and more corn meal. I had trouble getting the toothpick to come out dry at elevation 4400 feet, and I had to leave it in the oven for another 12 or 13 minutes. it’s a great recipe.
ChocSunde

Nov 10, 2018

I made this cornbread and it was good but it didn't have enough flavor. I made it again but instead of using white rice, I used zatarains yellow rice. The texture of the yellow rice was firmer (which was better), not soft as the white rice. The flavor was perfect. Next time I'm going to use Jiffy box corn muffin mix and just add all the stir-ins. I'm sure it will be good also.
delowenstein

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!
crochets

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.
pugsley61

Sep 7, 2013

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