Experience the ultimate comfort food with this Creole Cornbread recipe! Bursting with flavor from jalapenos, cheddar cheese, and cream-style corn, this cornbread is moist, cheesy, and full of Southern charm. Perfect for family dinners, holiday feasts, or even as a snack, it elevates any meal with its unique blend of textures and flavors.

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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 tbsp jalapeno peppers, diced
½ tsp baking soda
1 tsp salt
¼ cup canola oil
1 can (14.5 oz) cream-style corn
3 cups shredded cheddar cheese

Instructions

Step 1: Preheat Your Oven

Set your oven to 350°F (175°C) and preheat your cast-iron skillet. This ensures a golden crust and evenly baked cornbread.

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Step 2: Mix Dry Ingredients

In a medium bowl, combine:

Cornmeal
Salt
Baking soda
Chopped jalapenos
Chopped onion
Stir until evenly blended.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together:

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Eggs
Milk
Canola oil
Cream-style corn

Slowly pour the wet mixture into the dry ingredients, stirring gently until smooth.

Step 4: Add Rice and Cheese

Fold in the cooked rice carefully to maintain moisture.
Stir in shredded cheddar cheese for a rich, cheesy texture.

Step 5: Bake to Perfection

Grease a 10-inch cast-iron skillet with butter and dust with cornmeal.
Pour in the batter and spread evenly.
Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool slightly before slicing into squares.

Pro Tips

Use Room Temperature Ingredients: Ensures better mixing and lighter texture.
Preheat Skillet: Creates a crispy, golden edge.
Don’t Overmix: Keep the batter airy for tender cornbread.
Experiment with Flavors: Add herbs like thyme or smoked paprika for extra depth.
Check Early: Start testing doneness around 40 minutes to avoid overbaking.

Why This Recipe Works

This cornbread stands out for its combination of:

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Moist Texture: Cream-style corn and cooked rice keep it soft.
Flavor Boost: Jalapenos add a subtle heat; cheddar cheese adds richness.
Versatility: Enjoy as a side dish, snack, or even a breakfast treat.

Substitutions & Variations

Swap cheddar for pepper jack or gouda for unique flavor.
Replace canola oil with butter for a richer taste.
Add corn kernels or diced bell peppers for added texture.
For a spicier kick, include cayenne or smoked paprika.

Make-Ahead, Storage & Reheating Guide

Refrigerator: Store in an airtight container up to 3 days.
Freezing: Wrap tightly in foil or freezer-safe bags; lasts up to 3 months.
Reheating:

Oven: 350°F for 10–15 minutes, wrapped in foil.
Microwave: Cover with a damp paper towel, heat 30 seconds at a time.
Skillet: Warm on low heat, flipping occasionally.

Serving Ideas

Pair with gumbo, chili, or barbecue ribs.
Enjoy as a snack with honey butter.
Serve with eggs and bacon for a hearty breakfast.
Use in casseroles or stuffed pepper recipes for a creative twist.

Nutrition (Per Serving Estimate)

Calories: 290
Fat: 15g (Saturated Fat: 6g, Unsaturated Fat: 9g)
Cholesterol: 70mg
Sodium: 450mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 3g
Protein: 10g

Frequently Asked Questions

Can I use a different cheese?
Yes! Pepper jack, gouda, or mozzarella work well.

How can I make it spicier?
Add extra jalapenos or a pinch of cayenne pepper.

What dishes pair best with this cornbread?
Chili, gumbo, barbecue, or roasted vegetables.

How do I know when it’s done?
Insert a toothpick in the center—it should come out clean with a golden-brown top.

This Creole Cornbread is a perfect balance of spice, cheese, and moist texture. Its versatility makes it ideal for dinners, celebrations, or as a comforting snack. Baking this cornbread will impress guests and elevate any meal with its rich, cheesy flavor and Southern charm.