Creole Cornbread with Jalapeños and Cheddar is a bold, flavorful twist on classic Southern cornbread. Moist, cheesy, and lightly spicy, this recipe blends traditional cornmeal with cooked rice, cream-style corn, sharp cheddar cheese, and jalapeños for a rich texture and unforgettable taste. Perfect as a side dish or stand-alone snack, this cornbread fits effortlessly into weeknight dinners, holiday spreads, and comfort-food menus.
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Ingredients
- 2 cups cooked rice
- 2 large eggs, room temperature
- 1 cup whole milk
- 1 cup yellow cornmeal
- ½ cup chopped onion
- 1–2 tablespoons chopped jalapeño peppers
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup canola oil
- 1 can cream-style corn (14.5 oz)
- 3 cups shredded cheddar cheese
Instructions for Creole Cornbread with Jalapeños and Cheddar
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine cornmeal, salt, baking soda, onion, and jalapeños.
- In a separate bowl, whisk eggs, milk, oil, and cream-style corn until smooth.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Gently fold in the cooked rice, followed by the shredded cheddar cheese.
- Grease a 10-inch cast-iron skillet with butter and lightly dust with cornmeal.
- Pour the batter evenly into the skillet.
- Bake for 45–50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving.
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Pro Tips
- Preheat the cast-iron skillet for crisp, golden edges
- Use freshly shredded cheese for better melting and flavor
- Do not overmix the batter to keep the texture tender
- Adjust jalapeños to control the spice level
Why This Recipe Works
- Combines classic Creole flavors with Southern comfort
- Cooked rice keeps the cornbread extra moist
- Jalapeños add gentle heat without overpowering
- Cheddar cheese delivers rich, savory depth
- Easy to prepare with simple pantry ingredients
Substitutions & Variations
- Swap cheddar for pepper jack or Colby cheese
- Use green chilies instead of jalapeños for mild heat
- Replace whole milk with buttermilk for tanginess
- Add smoked paprika or cayenne for extra spice
Make-Ahead, Storage & Reheating Guide
Make-Ahead: Prepare the batter up to 12 hours ahead and refrigerate.
Storage: Store leftovers in an airtight container for up to 3 days.
Freezing: Wrap tightly and freeze for up to 3 months.
Reheating:
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- Oven: 350°F for 10–15 minutes
- Microwave: 30-second intervals until warm
Serving Ideas for Creole Cornbread
- Serve alongside gumbo or jambalaya
- Pair with chili or hearty soups
- Enjoy warm with honey butter
- Serve with fried chicken or barbecue dishes
Nutrition (Per Serving Estimate)
- Calories: 290
- Carbohydrates: 30g
- Protein: 10g
- Fat: 15g
- Fiber: 2g
- Sodium: 450mg
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Frequently Asked Questions
Can I make this cornbread less spicy?
Yes, reduce or omit the jalapeños for a milder version.
Can I bake this without a cast-iron skillet?
Absolutely. A greased baking dish works well, though edges may be softer.
How do I know when the cornbread is done?
The top will be golden, and a toothpick inserted in the center will come out clean.
Creole Cornbread with Jalapeños and Cheddar delivers bold flavor, rich texture, and irresistible comfort in every bite. Whether served with classic Southern dishes or enjoyed on its own, this recipe is a dependable favorite that belongs on every table.
Creole Cornbread with Jalapeños and Cheddar
Equipment
- 10-inch cast-iron skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
Ingredients
- 2 cups cooked rice
- 2 large eggs, room temperature
- 1 cup whole milk
- 1 cup yellow cornmeal
- 1/2 cup onion, chopped
- 1–2 tbsp jalapeño peppers, chopped
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 cup canola oil
- 1 can cream-style corn (14.5 oz)
- 3 cups cheddar cheese, shredded
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cornmeal, salt, baking soda, chopped onion, and jalapeños.
- In a separate bowl, whisk together the eggs, milk, oil, and cream-style corn until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined.
- Gently fold in the cooked rice, then fold in the shredded cheddar cheese.
- Grease a 10-inch cast-iron skillet with butter and lightly dust with cornmeal.
- Pour the batter evenly into the prepared skillet.
- Bake for 45–50 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Let the cornbread cool slightly before slicing and serving.
Notes
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