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
Scale
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.
