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Creole Cornbread

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
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    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 large 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


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


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Average Rating:
  • rebelwithoutaclue
    Aug 29, 2020

    Depending on where you live in the South or whom you talk to, cornbread needs some sugar.

  • shelleyshain
    Jun 13, 2020

    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.

  • angela32
    Dec 18, 2019

    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.

  • 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.

  • MartineRC
    May 28, 2013

    No comment left

  • SUE
    Aug 16, 2007

    No comment left