“Savor the Flavor: A Creole/Cajun Twist on Moist and Cheesy Cornbread”
Hey there, foodies! Welcome back to Smokin’ and Grillin’ with AB. Today, I’ve got something incredibly cool to share with you – a recipe that takes traditional cornbread to a whole new level with a Creole/Cajun twist. Get ready to experience the delicious fusion of flavors as we create a moist and cheesy masterpiece that pairs perfectly with any meal. Trust me; you won’t want to miss this!
Let’s Talk Ingredients
Before we dive into the nitty-gritty, let’s take a look at what you’ll need for this Creole/Cajun cornbread adventure:
- 2 cups of cooked rice
- 1 cup yellow cornmeal
- 1/2 cup diced red onion
- 2 tablespoons diced fresh jalapenos
- Salt to taste
- 1 teaspoon baking soda
- 1/2 cup canola oil
- 2 eggs (room temperature)
- 1 cup whole milk
- 1 can cream-style corn
- 3 cups shredded cheddar cheese
Getting Started
First things first, preheat your oven to a toasty 350 degrees. Now, let’s get our hands dirty and start creating this flavor-packed cornbread.
The Batter Mix
In a bowl, combine the cornmeal, salt, baking soda, diced jalapenos, and diced red onion. Give it a good stir to blend the dry ingredients.
In a separate bowl, whisk together the eggs, milk, oil, and cream-style corn. Slowly incorporate the wet mixture into the dry ingredients, stirring until well-blended. Now, fold in the cooked rice, allowing it to absorb the moisture and thicken the batter.
And here’s where the magic happens – fold in the shredded cheddar cheese. The more, the cheesier, but feel free to adjust based on your preferences. The batter should be a tantalizing mix of textures and flavors, promising a moist and cheesy outcome.
Into the Skillet
Grease a 10-inch cast-iron skillet with butter and a dusting of cornmeal. Pour the batter into the skillet, making sure it settles evenly. Pop it into the preheated oven and let the alchemy begin.
Baking Bliss
After about 45-50 minutes, your kitchen will be filled with the irresistible aroma of Creole/Cajun cornbread. To ensure it’s cooked to perfection, insert a toothpick into the center – it should come out clean. The golden-brown color is also a good indicator.
Time to Taste
Once out of the oven, resist the urge to dive in immediately. Allow the cornbread to cool slightly before cutting into it. Trust me, the wait is worth it.
Presentation and Pairing
Take a moment to appreciate the beautifully golden crust and cheesy interior. This cornbread is a showstopper on its own, but why not pair it with some jambalaya or shrimp for the ultimate Creole/Cajun feast? The possibilities are endless.
Storage Tips
If, by some miracle, you have leftovers, store them in an airtight container at room temperature for up to two days. For longer freshness, refrigerate for up to a week.
Variations
Feel free to customize this recipe to suit your taste buds. Add more jalapenos for extra heat, experiment with different cheeses, or toss in some cooked shrimp for a seafood twist.
In Conclusion
There you have it – an easy-to-follow guide on creating the most delectable Creole/Cajun cornbread. This recipe is perfect for holiday gatherings, family dinners, or just when you crave a comforting slice of cheesy goodness. I hope you enjoy making and devouring this masterpiece as much as I do!
Now, go ahead, give it a shot, and let me know how it turns out in the comments below. Happy cooking!
Recipe Card
Seriously The Best Creole Cornbread EVER!
Ingredients
Instructions
-
Getting Started
First things first, preheat your oven to a toasty 350 degrees. Now, let’s get our hands dirty and start creating this flavor-packed cornbread.
-
The Batter Mix
In a bowl, combine the cornmeal, salt, baking soda, diced jalapenos, and diced red onion. Give it a good stir to blend the dry ingredients. In a separate bowl, whisk together the eggs, milk, oil, and cream-style corn. Slowly incorporate the wet mixture into the dry ingredients, stirring until well-blended. Now, fold in the cooked rice, allowing it to absorb the moisture and thicken the batter. And here’s where the magic happens – fold in the shredded cheddar cheese. The more, the cheesier, but feel free to adjust based on your preferences. The batter should be a tantalizing mix of textures and flavors, promising a moist and cheesy outcome.
-
Into the Skillet
Grease a 10-inch cast-iron skillet with butter and a dusting of cornmeal. Pour the batter into the skillet, making sure it settles evenly. Pop it into the preheated oven and let the alchemy begin.
-
Baking Bliss
After about 45-50 minutes, your kitchen will be filled with the irresistible aroma of Creole/Cajun cornbread. To ensure it’s cooked to perfection, insert a toothpick into the center – it should come out clean. The golden-brown color is also a good indicator.
-
Time to Taste
Once out of the oven, resist the urge to dive in immediately. Allow the cornbread to cool slightly before cutting into it. Trust me, the wait is worth it.
Equipment
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Note
To level this Creole Cornbread up even further add these ingredients:
1 tbsp Creole Seasoning (I strongly suggest Creole Kick)
1 tsp Cumin
Small Shrimp can be added as well
2 – 3 tbsp chopped Jalapenos with seed for that bite!
