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