Creole Cornbread (Cheesy, Moist & Oven-Baked)

Creole Cornbread brings cooked rice, creamed corn, cheddar, and jalapeño into a moist cornmeal batter. It bakes into hearty squares with a golden top and a soft, cheesy middle.

Start with rice that is already cooked and cooled. Fold it in gently, bake until the center is set, and let the pan rest before slicing so the tender squares hold together.

Jump to Recipe Print Recipe

Why You’ll Love This Recipe

• Cooked rice gives the cornbread a hearty texture.
• Creamed corn keeps the middle moist.
• Cheddar and jalapeño add savory flavor without a separate sauce.
• The rectangular pan makes it easy to serve with a family meal.

Key Ingredients

Yellow cornmeal: Use regular cornmeal with the separate baking soda and optional baking powder listed in the card.

Cooked rice: Cool it safely before mixing. The recipe begins with cooked rice; do not add dry rice and expect it to cook in the batter.

Cream-style corn, milk, eggs, and oil: Form the wet mixture. Keep the canned corn and its creamy liquid together.

Onion and jalapeño: Dice finely so they distribute through the bread. Remove jalapeño seeds and ribs for less heat.

Cheddar: Fold it through the batter and reserve a little for the top only if desired. All of the listed cheese still belongs in the recipe.

Useful Tools

Use a 9×13-inch baking dish, separate bowls for wet and dry mixtures, and a spoon or spatula for folding. Have the cooked rice ready before starting the timed recipe.

The Chef Knife is from my shop. I earn commissions from qualifying purchases made through the Amazon links in this post. As an Amazon Associate I earn from qualifying purchases.

• Chef Knife: Finely dice the onion and jalapeño.
• Wood Cutting Board (paid link): Keep the vegetable preparation stable and organized.
• Spring Chef Measuring Cups and Spoons (paid link): Measure the cornmeal, cooked rice, milk, and oil.
• Pyrex Glass Mixing Bowls (paid link): Keep wet and dry mixtures separate until the final gentle mix.
• DOWAN Baking Dish (paid link): Bake the cornbread in the rectangular dish specified by the recipe.

How to Make Creole Cornbread

1. Prepare the pan and dry mixture

Heat the oven to 350°F and grease a 9×13-inch baking dish. Combine cornmeal, salt, baking soda, optional baking powder, diced onion, and jalapeño.

2. Whisk the wet mixture

In a separate bowl, whisk eggs, milk, oil, and cream-style corn until evenly combined.

3. Combine and fold

Stir the wet mixture into the dry just until the dry spots disappear. Fold in the cooked, cooled rice, then the shredded cheddar. Reserve a little cheese for the top only if desired.

4. Bake until set

Spread the batter evenly in the dish and add any reserved cheese. Bake for 45–50 minutes, until golden and a toothpick inserted in the center comes out clean. For this egg-containing casserole-style bread, check that the center reaches 160°F.

5. Rest before slicing

Let the pan stand for 10–15 minutes before cutting into squares. This gives the soft rice-and-cheese crumb time to settle. Serve warm.

Pro Tips and Troubleshooting

• Use cooked, cooled rice; dry rice will not work in this batter.
• Dice onion and jalapeño finely so every square has an even texture.
• Rest the baked cornbread 10–15 minutes before cutting.

Make-Ahead, Storage, and Reheating

Cook the rice ahead if helpful, cool it promptly in shallow containers, and refrigerate within 2 hours. Keep it at 40°F or below until you mix the batter; do not leave cooked rice on the counter to cool for an extended period.

Refrigerate baked leftovers within 2 hours and use within 3–4 days. If using leftover cooked rice, do not use baking as a way to extend the rice’s original storage window. Reheat covered until the center reaches 165°F. Wrapped portions can be frozen and thawed in the refrigerator, although the crumb may soften.

What to Serve With Creole Cornbread

Choose the dishes that fit your meal and the number of people at the table. These pairings bring different flavors and textures to the same menu.

• Cajun Roasted Turkey Breast: a turkey main for a smaller gathering.
• Smoked Ham with Honey Apricot Glaze: a sweet-and-smoky holiday main.
• Garlic Herb Brined and Roasted Chicken: a roast-chicken centerpiece for Sunday dinner.
• Southern Collard Greens with Turkey Legs: smoky greens for a Southern-style table.

Variations and Alternate Recipes

Use the lower end of the jalapeño range for a milder bread. The optional baking powder gives the taller crumb described in the original recipe; the base formula works without making it mandatory. These other breads and corn casseroles have separate formulas.

• Southern Cornbread: a savory bread for catching pan juices.
• Sweet Potato Cornbread: a warmly spiced cornbread alternative.
• Honey Butter Cornbread: a sweeter cornbread with a buttery honey finish.
• Corn Bread Casserole Pudding: a soft, spoonable corn side for a family dinner.

Frequently Asked Questions

Does the total time include cooking rice?

No. The recipe starts with cooked, cooled rice. Prepare that ahead and include its separate cooking and safe cooling time in your meal plan.

Is creamed corn the same as drained sweet corn?

No. Cream-style corn brings both corn pieces and a thickened liquid. Drained whole corn would change the batter’s moisture and texture.

Why is the center softer than regular cornbread?

Rice, creamed corn, and cheese make this a moist, hearty bread. Check doneness as directed and let it rest before cutting instead of expecting a dry crumb.

More AB Recipes

Round Out the Meal

• Southern Baked Mac and Cheese: a creamy, comforting holiday side.
• Ultimate Baked Mac and Cheese: another complete baked macaroni option.
• Green Beans and Bacon: a savory vegetable side.
• Honey Balsamic Brussels Sprouts: a sweet-tangy vegetable contrast.
• Traditional Cranberry Sauce: a bright, tart contrast to a rich holiday plate.
• Crockpot Glazed Carrots: a buttery vegetable side that leaves the oven free.

Plan the Rest of the Table

• Sweet Potato Casserole with Butter Pecan Crumble: a sweet-potato side with a crumb topping.
• Creamy Scalloped Potatoes: tender potato layers in a rich cheese sauce.
• Cornbread Dressing with Roasted Chicken and Andouille: a separate dressing recipe with its own bread and liquid amounts.
• Bacon Jalapeño Cornbread Casserole: a savory corn side with bacon, jalapeño, and cheddar.
• Million Dollar Deviled Eggs: a make-ahead starter for a holiday or potluck menu.
• Holiday Peach Cobbler Two Ways: a warm fruit dessert after supper.

Save This Recipe

Save this recipe for your next holiday meal or Sunday supper.