Total TimePrep: 15 min. Bake: 45 min.
Depending on where you live in the South or whom you talk to, cornbread needs some sugar.
I added a can of green chilis and still found this to be a bit bland. I also added some fresh orange peel for brightness which worked very well. We also found the addition of rice created an odd texture (might be a Northern USA (MI) thing). I think I would make this without the rice and use a mix and add the stuffings plus cumin, chili powder and garlic to the mix. On a bright note, it was one of the moistest corn breads I have made.
This was delicious, a different cornbread that it's own side dish. After reading the comments, I did add cajun creole spice blend. It was perfect.
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.
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.
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!
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.
made this several times and once for a bbq contest, placed second with it. very good.
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