Creole Cornbread
TOTAL TIME: Prep: 15 min. Bake: 45 min.
YIELD: 12 servings.
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
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2 cups cooked rice
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1 cup yellow cornmeal
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1/2 cup chopped onion
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1 to 2 tablespoons seeded chopped jalapeno pepper
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1 teaspoon salt
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1/2 teaspoon baking soda
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2 large eggs, room temperature
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1 cup 2% milk
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1/4 cup canola oil
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1 can (16-1/2 ounces) cream-style corn
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3 cups shredded cheddar cheese
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Additional cornmeal
Directions
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1.
In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
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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.
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3.
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.
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