Creole Cornbread
This Creole Cornbread is a moist, cheesy twist on a Southern classic—loaded with rice, jalapeño, and cream-style corn for rich flavor and texture. Baked to golden perfection in a 9x13 dish, it’s the perfect side for gumbo, BBQ, or any comfort meal.
Servings: 6
Ingredients
- Dry
- 1 cup yellow cornmeal
- 1 tsp salt
- 1/2 tsp baking soda
- Optional 1 tsp baking powder for a taller, cakier crumb
- 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
- For the Pan
- Butter or nonstick spray for greasing
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or spray.
- Mix the dry: In a large bowl, combine cornmeal, salt, baking soda (and baking powder if using), onion, and jalapeño. Stir to mix evenly.
- Whisk the wet: In another bowl, whisk together eggs, milk, oil, and cream-style corn until smooth.
- Combine: Pour the wet mixture into the dry and stir just until no dry spots remain.
- Fold in rice: Gently fold in the cooked rice so it’s evenly distributed.
- Add cheese: Fold in the cheddar, reserving a small handful for topping if you like.
- Pour & smooth: Spread batter evenly into the prepared baking dish. Sprinkle reserved cheese on top.
- Bake for 45–50 minutes, until golden and a toothpick in the center comes out clean.
- Cool & serve: Let rest 10–15 minutes before slicing into squares. Serve warm.
Nutrition
Calories: 536kcal | Carbohydrates: 39g | Protein: 21g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 116mg | Sodium: 929mg | Potassium: 253mg | Fiber: 3g | Sugar: 3g | Vitamin A: 754IU | Vitamin C: 1mg | Calcium: 468mg | Iron: 1mg