Creole Cornbread with Jalapeños and Cheddar
Creole Cornbread with Jalapeños and Cheddar is a moist, savory Southern-style cornbread made with cornmeal, cooked rice, cream-style corn, sharp cheddar cheese, and a touch of heat from jalapeños. It’s rich, comforting, and full of bold Creole flavor.
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
Preheating the cast-iron skillet creates crisp edges and better structure. Do not overmix the batter to keep the cornbread tender. Adjust jalapeños to control heat, and let the cornbread rest before slicing for clean cuts.