Creole Cornbread

A stack of golden-brown Creole cornbread squares with visible pieces of green peppers, displayed on a black plate atop a wooden surface, set against a gray background.

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5 from 1 vote

Moist, cheesy cornbread made with cooked rice, cream-style corn, onion, and jalapeño.

Prep Time10

Cook Time50

Resting Time15

Total Time1 15

Course: Side Dish

Cuisine: American

Keyword: cornbread, creole cornbread

Servings:

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

Start with cooked, cooled rice ready; the total time does not include cooking rice. Preheat the oven to 350°F (175°C). Grease a 9×13-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, the center is set and reaches 160°F, and a toothpick in the center comes out clean.
Cool & serve: Let rest 10–15 minutes before slicing into squares. Serve warm.

Notes

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.

Nutrition is estimated for one-sixth of the pan using whole milk, canola oil, regular canned cream-style corn, unsalted cooked white rice and shredded cheddar. The onion amount follows the listed volume; jalapeño uses the midpoint of the stated range. Optional baking powder and unmeasured pan grease are excluded. Packed rice, brands and portion size change the estimate.

Nutrition