If you’re looking to impress everyone at your next family dinner or potluck, you have to try this Seriously The Best Creole Cornbread EVER! Recipe. This dish is a vibrant celebration of Creole flavors with its perfect balance of sweetness, spice, and cheesy goodness. Moist, golden, and packed with the wonderful texture of rice and jalapeños, this cornbread feels like a warm hug on a plate. It’s an absolute knockout that transforms the humble cornbread into an unforgettable southern classic you’ll want to make again and again.
Ingredients You’ll Need
This recipe calls for simple, approachable ingredients that come together to create incredible depth of flavor and texture. Each one plays an essential role in giving this cornbread its signature moistness, spice, and cheesy richness.
- 2 cups cooked rice: Adds a delightful chewiness that makes this cornbread uniquely hearty and satisfying.
- 2 large eggs (room temperature): Helps bind everything together and adds richness to the batter.
- 1 cup whole milk: Provides moisture that keeps the crumb tender and soft.
- 1 cup yellow cornmeal: The star grain delivering that authentic cornbread flavor and beautiful golden color.
- 1/2 cup chopped onion: Adds a subtle sweetness and aromatic depth.
- 1 – 2 tbsp jalapeño peppers: Brings a lively kick of heat that complements the cheesy, sweet elements perfectly.
- 1/2 tsp baking soda: The leavening agent that ensures your cornbread rises with a pleasing fluffiness.
- 1 tsp salt: Enhances all the flavors and balances sweetness and spice.
- 1/4 cup canola oil: Keeps the bread moist and tender without overpowering the other flavors.
- 1 can cream-style corn (14.5 oz): Infuses sweetness and a silky texture to the batter.
- 3 cups shredded cheddar cheese: Melts through the bread for rich, gooey pockets of cheesy delight.
How to Make Seriously The Best Creole Cornbread EVER! Recipe
Step 1: Preheat and Prep
Start by setting your oven to 350°F (175°C). This ensures it’s perfectly heated by the time your batter is ready. Next, prepare a cast-iron skillet by greasing it with butter and dusting it lightly with cornmeal—this creates that signature crispy crust everyone loves.
Step 2: Mix Dry Ingredients
In a large bowl, combine the yellow cornmeal, salt, baking soda, diced jalapeños, and chopped onion. This mixture forms the flavorful foundation of the bread and evenly distributes the spicy and aromatic bits throughout.
Step 3: Whisk Wet Ingredients
In a separate bowl, whisk together the eggs, whole milk, canola oil, and cream-style corn until fully blended and smooth. This wet mixture brings moisture and natural sweetness that balances the spice from the jalapeños perfectly.
Step 4: Combine and Fold
Gradually stir the wet ingredients into the dry mixture. Once combined, gently fold in the cooked rice and shredded cheddar cheese. The rice adds body and texture while the cheese ensures every bite bursts with creamy, melty flavor without overpowering the other ingredients.
Step 5: Bake to Perfection
Pour the batter into your prepared cast-iron skillet, smoothing the top evenly. Bake in your preheated oven for 45 to 50 minutes or until the surface is beautifully golden brown and a toothpick inserted in the center comes out clean. This baking time gives it the perfect balance of moist inside and crispy outside.
Step 6: Cool and Serve
Allow your creation to cool slightly before slicing. This rest time helps everything set and makes slicing a cinch. Once cooled, your Seriously The Best Creole Cornbread EVER! Recipe is ready to wow!
How to Serve Seriously The Best Creole Cornbread EVER! Recipe
Garnishes
This cornbread is brilliant on its own but topping it with a pat of butter that melts into warm slices or a drizzle of honey takes it to a whole new level. If you like a bit of a savory finish, a sprinkle of chopped green onions or extra shredded cheddar cheese on top right after baking is heavenly.
Side Dishes
Pair this cornbread with classic Creole dishes like gumbo, jambalaya, or red beans and rice. It’s terrific beside smoky grilled meats or even a fresh green salad for a lighter option. The flavors and textures complement a wide range of meals perfectly.
Creative Ways to Present
For a fun twist, turn leftovers into cornbread croutons by cubing and pan-frying them until crispy. You can also use slices to make a spicy breakfast casserole layered with eggs and sausage. However you choose, the Seriously The Best Creole Cornbread EVER! Recipe is incredibly versatile and sure to steal the show.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your cornbread in an airtight container at room temperature for up to two days to maintain freshness. For longer storage, the fridge works well and keeps it good for about a week without losing any flavor.
Freezing
This cornbread freezes beautifully. Wrap individual slices or the whole loaf tightly in plastic wrap and then place in a freezer-safe bag. Freeze for up to three months. When you’re ready, thaw overnight in the fridge or at room temperature.
Reheating
Reheat slices in a warm oven at 325°F (160°C) for 10 to 15 minutes. This method restores that crispy crust and gooey inside better than a microwave, but if you’re in a rush, the microwave works fine—just watch the time to avoid dryness.
FAQs
Can I use white rice instead of cooked rice?
Absolutely! White rice works just as well as long as it’s cooked and cooled before folding into the batter. It adds great texture without changing the flavor.
What if I don’t have a cast-iron skillet?
No worries, you can bake this cornbread in a greased baking dish or casserole pan. Just keep an eye on the baking time as it might vary slightly depending on your pan.
How spicy is this cornbread?
The heat level really depends on how many jalapeños you use. Start with one tablespoon for mild heat or two for a nice spicy kick. You can remove the seeds if you want less heat but keep the flavor.
Can I substitute cheddar cheese with another type?
Definitely! Pepper jack, Monterey Jack, or even a sharp white cheddar will add delicious flavor. Feel free to mix cheeses to match your taste.
Is this recipe gluten-free?
Yes, as long as you ensure your cornmeal and baking soda are certified gluten-free, this recipe is a great option for gluten-sensitive diets.
Final Thoughts
This Seriously The Best Creole Cornbread EVER! Recipe is a true standout that’s bursting with flavor and texture, perfect for cozy dinners or celebrations. Once you make it, you’ll understand why it’s a beloved favorite that keeps people coming back for more. Give it a go—you owe it to yourself to experience this delicious slice of Creole comfort!
Print
Seriously The Best Creole Cornbread EVER! Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Creole
- Diet: Vegetarian
Description
This Seriously The Best Creole Cornbread is a deliciously moist and flavorful cornbread with a Southern twist. Combining cooked rice, jalapenos, cheddar cheese, and cream-style corn, this recipe offers a hearty, cheesy, and slightly spicy bread that pairs perfectly with any meal or can be enjoyed on its own. Baked to golden perfection in a cast-iron skillet, it has a crispy crust and tender interior that will satisfy your comfort food cravings.
Ingredients
Cornbread Base
- 1 cup yellow cornmeal
- 1 tsp salt
- 1/2 tsp baking soda
- 1 – 2 tbsp jalapeno peppers, chopped
- 1/2 cup chopped onion
Wet Ingredients
- 2 large eggs (room temperature)
- 1 cup whole milk
- 1/4 cup canola oil
- 1 can cream-style corn (14.5 oz)
Additional Ingredients
- 2 cups cooked rice
- 3 cups shredded cheddar cheese
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to preheat fully while you prepare the batter. This ensures even cooking of the cornbread.
- Mix Dry Ingredients: In a mixing bowl, combine the yellow cornmeal, salt, baking soda, chopped jalapenos, and chopped onion. Stir well to distribute the ingredients evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, whole milk, canola oil, and cream-style corn until smooth and combined.
- Mix Wet and Dry: Gradually add the wet ingredients into the dry ingredients, folding gently to combine without overmixing.
- Add Rice and Cheese: Fold in the cooked rice and shredded cheddar cheese gently until everything is well incorporated into the batter.
- Prepare Skillet: Grease a cast-iron skillet with butter and dust it lightly with cornmeal to prevent sticking and add texture to the crust.
- Bake: Pour the batter evenly into the prepared skillet and place it in the preheated oven. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove from the oven and allow the cornbread to cool slightly in the skillet before slicing. Serve warm for best flavor.
Notes
- Using a cast-iron skillet helps to create a crispy crust that enhances the texture of the cornbread.
- You can adjust the heat by varying the amount of jalapeno peppers according to your spice preference.
- Make sure the eggs are at room temperature to ensure better mixing and a fluffier texture.
- If you prefer, substitute canola oil with melted butter for a richer flavor.
- This cornbread pairs wonderfully with gumbo, chili, or as a savory snack on its own.
