Creole Cornbread (Cheesy, Moist & Oven-Baked)

There’s cornbread—and then there’s Creole Cornbread: golden, cheesy, and loaded with tender rice for a uniquely hearty texture. This Southern favorite gets its richness from cream-style corn and cheddar, a touch of heat from jalapeño, and a beautiful crust straight from the oven. Perfect for potlucks, BBQs, and weeknight comfort meals.

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At a Glance

• Oven: 350°F (175°C)
• Pan: 9×13-inch baking dish (lightly greased)
• Yield: 8–10 servings
• Time: 10 min prep · 45–50 min bake

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Ingredients

Dry

• 1 cup yellow cornmeal
• 1 tsp salt
• 1/2 tsp baking soda
• 1/2 cup finely diced red or yellow onion (about 1/2 small)
• 1–2 Tbsp diced jalapeño (seeded for less heat)

Wet

• 2 large eggs (room temp)
• 1 cup whole milk
• 1/4 cup canola oil (or neutral oil)
• 1 can (14.5 oz) cream-style corn

Fold-ins

• 2 cups cooked rice, cooled (packed to measure)
• 3 cups shredded cheddar cheese

Optional (for a slightly taller, cakier crumb):

• Add 1 tsp baking powder to the dry mix.

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Instructions

1. Preheat the oven
   Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Mix the dry
   In a large bowl, combine cornmeal, salt, baking soda (and baking powder if using), onion, and jalapeño. Stir to distribute evenly.
3. Whisk the wet
   In another bowl, whisk together eggs, milk, oil, and cream-style corn until smooth.

1. Combine
   Pour the wet mixture into the dry and stir just until no dry pockets remain.

1. Fold in rice
   Gently fold in the cooked, cooled rice so it’s evenly dispersed and the batter thickens.
2. Cheese time
   Fold in the shredded cheddar (save a small handful for sprinkling on top if desired).
3. Pour & smooth
   Pour the batter into the prepared baking dish and smooth the top. Sprinkle any reserved cheese over the surface.
4. Bake
   Bake for 45–50 minutes, or until the top is deep golden and a toothpick in the center comes out clean.
5. Cool & serve
   Cool in the pan for 10–15 minutes before slicing into squares or rectangles. Serve warm.

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Serving Suggestions

Southern sides & mains

• Pair with red beans and rice, gumbo, or smothered okra for a full Creole-style spread.
• Excellent alongside fried catfish, BBQ chicken, or pulled pork.

Toppers & condiments

• Try it with honey-hot butter, pepper jelly, or scallion sour cream.
• For a brunch twist, serve topped with a fried egg and sprinkle of green onions.

Leftover magic

• Cube it up and reheat in a skillet with a pat of butter for a crispy, cheesy breakfast side.
• Use it as a base for savory bread pudding or cornbread stuffing.

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Variations

Add-ins & flavors

• Mix in 1 cup cooked andouille sausage or crumbled bacon for a smoky touch.
• Stir in 1/2 cup diced bell pepper for color and sweetness.
• Add 2 tsp Creole seasoning to boost flavor (reduce salt slightly).

Cheese swaps

• Try Monterey Jack, smoked gouda, or pepper jack instead of cheddar.
• Use a blend for more complexity.

Diet & texture tweaks

• For a lighter texture, include the optional baking powder.
• For dairy-free: substitute plant milk and a good melting vegan cheese.

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Make-Ahead & Storage

• Store: Covered at room temperature for 1 day or refrigerated for up to 4 days.
• Freeze: Cut into squares, wrap well, and freeze up to 2 months.
• Reheat: Bake covered at 350°F for 10 minutes, or microwave individual portions 20–30 seconds.