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Irresistible Creole Cornbread Recipe

Discover the ultimate Creole cornbread recipe with cheddar, jalapenos, and cream-style corn—perfect for family meals and festive gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 290 kcal

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 aking 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.

Step 2: Mix Dry Ingredients

  • In a medium bowl, combine:
    Cornmeal
    Salt
    Baking soda
    Chopped jalapenos
    Chopped onionStir until evenly blended.

Step 3: Combine Wet Ingredients

  • In a separate bowl, whisk together:
    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.

Notes

  • Perfect for prep-ahead meals.
  • Can be customized with cheese or spices.
  • Great for pairing with Southern classics.