Follow Me On Social Media!
Seriously The Best Creole Cornbread EVER!
Seriously The Best Creole Cornbread Ever!
When my family craves comfort food, this Creole cornbread quickly becomes the star of the meal. Its rich, cheesy interior and hint of heat from jalapeños are enough to make any dinner special. Whether it’s for a bustling weeknight gathering or a cozy Sunday brunch, this recipe is not just delicious; it’s a warm, inviting dish that brings everyone together.
What Makes This Recipe Special
There are numerous reasons to fall in love with this Creole cornbread. It’s not only quick and easy to make, but it also packs a flavorful punch with layers of texture. The combination of creamy corn, fluffy rice, and melted cheddar creates a delightful harmony that leaves everyone wanting more. Imagine serving a piece of this warm cornbread alongside your favorite chili or soup—it’s a match made in heaven!
“This cornbread has officially made it into our regular dinner rotation. It’s creamy, cheesy, and just spicy enough to make it exciting!” – A satisfied home cook
Your Easy Cooking Guide
The process of making this cornbread is straightforward and enjoyable. With just a few mixing bowls and a cast-iron skillet, you’ll have everything prepared and in the oven in no time. Let’s break it down into a simple overview:
- Gather your ingredients and preheat your oven.
- Prepare the dry ingredients in one bowl and the wet ingredients in another.
- Combine the mixtures, folding in cooked rice and cheese last.
- Bake until golden brown and fully cooked through.
This recipe is perfect for both beginners and seasoned bakers who want to whip up something quick and divine.
Gather Your Ingredients
Here’s the complete list of what you need to create this mouthwatering dish:
🍰 30 Easy No-Bake Desserts
A delicious collection of no-bake treats you can make anytime, including:
- ✨ Chocolate lovers’ dreams – fudgy bars, truffles & mousse
- 🍓 Fruity delights – creamy parfaits, lemon & mango desserts
- 🥜 Nutty & indulgent – peanut butter & pistachio bites
- 🍋 Citrus & refreshing – lemon, orange creamsicle & key lime
- 🍪 Classic favorites – icebox cakes & cookie dough cups
Instant digital download • Secure checkout via Gumroad
- 2 cups cooked rice
- 2 large eggs (room temperature)
- 1 cup whole milk
- 1 cup yellow cornmeal
- 1/2 chopped onion
- 1-2 tbsp jalapeño peppers (adjust for heat)
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 cup canola oil
- 1 can cream-style corn (14.5 oz)
- 3 cups shredded cheddar cheese
Feel free to opt for low-fat milk or substitute jalapeños with mild peppers if you’re looking for a less spicy version.
Step-by-Step Directions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cornmeal, salt, baking soda, chopped onion, and diced jalapeños.
- In a second bowl, whisk together the eggs, milk, canola oil, and cream-style corn until well mixed.
- Gradually pour the wet ingredients into the dry mixture, stirring until everything is just blended.
- Gently fold in the cooked rice followed by the shredded cheddar cheese to create a harmonious batter.
- Grease a cast-iron skillet with butter, sprinkle with cornmeal, and pour the batter evenly into the skillet.
- Bake in the preheated oven for 45-50 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- After baking, let it cool slightly before cutting into squares and serving.
Best Way to Serve
This Creole cornbread pairs beautifully with a variety of dishes. Whether you’re enjoying it alongside a rich bowl of gumbo, a comforting chili, or just a simple garden salad, it adds a delightful cheesy and spicy element that elevates any meal. For a Southern twist, serve it with honey or butter to add a touch of sweetness to its savory flavor.
Keeping Seriously The Best Creole Cornbread Ever! Fresh Longer
To store any leftovers, wrap them tightly in plastic wrap or aluminum foil and keep them in the refrigerator for up to 4 days. If you want to enjoy it later, you can freeze individual pieces for up to 3 months. Just make sure to thaw it overnight in the fridge before reheating. This way, you can bring back that freshly baked taste!
Pro Chef Tips
- For an extra flavor boost, consider adding herbs such as thyme or cilantro into the batter.
- If you like your cornbread spicier, you can use more jalapeños or even add a dash of hot sauce to the wet ingredients.
- Always allow your cornbread to cool slightly in the pan; this helps maintain its shape and texture when cutting.
Creative Twists
Feel free to experiment with this recipe! Some ideas include adding crumbled bacon for a smoky flavor, incorporating different cheeses like pepper jack for a spicier twist, or even topping the cornbread with fresh herbs before serving. Explore your creativity to make this dish uniquely yours!
Common Questions
What’s the prep time for this recipe?
The prep time is approximately 15-20 minutes, making it a quick and easy option for busy evenings.
Can I use a different type of cheese?
Absolutely! While cheddar cheese is a classic choice, feel free to swap it out for any cheese you prefer, such as Monterey Jack or a dairy-free alternative.
How do I know when the cornbread is done?
Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached, indicating it’s perfectly baked.
This cornbread recipe is a must-try for anyone looking to bring warmth and flavor to their table. Enjoy every cheesy, spicy bite!
Print
Seriously The Best Creole Cornbread Ever!
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and cheesy Creole cornbread with a hint of heat from jalapeños, perfect for any gathering.
Ingredients
Scale
- 2 cups cooked rice
- 2 large eggs (room temperature)
- 1 cup whole milk
- 1 cup yellow cornmeal
- 1/2 cup chopped onion
- 1–2 tbsp jalapeño peppers (adjust for heat)
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 cup canola oil
- 1 can cream-style corn (14.5 oz)
- 3 cups shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cornmeal, salt, baking soda, chopped onion, and diced jalapeños.
- In a second bowl, whisk together the eggs, milk, canola oil, and cream-style corn until well mixed.
- Gradually pour the wet ingredients into the dry mixture, stirring until everything is just blended.
- Gently fold in the cooked rice followed by the shredded cheddar cheese to create a harmonious batter.
- Grease a cast-iron skillet with butter, sprinkle with cornmeal, and pour the batter evenly into the skillet.
- Bake in the preheated oven for 45-50 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- After baking, let it cool slightly before cutting into squares and serving.
Notes
Wrap leftovers tightly and store in the refrigerator for up to 4 days or freeze individual pieces for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Creole
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg
Keywords: cornbread, creole, cheesy, comfort food, baking
