Name: Seriously The Best Creole Cornbread EVER! Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Creole
Ingredients: 1 cup yellow cornmeal; 1 tsp salt; 1/2 tsp baking soda; 1-2 tbsp jalapeno peppers, chopped; 1/2 cup chopped onion; 2 large eggs, room temperature; 1 cup whole milk; 1/4 cup canola oil; 1 can cream-style corn (14.5 oz); 2 cups cooked rice; 3 cups shredded cheddar cheese

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Introduction

This creole cornbread recipe is packed with bold flavors and a delightful texture that makes it stand out from the usual. Combining spicy jalapenos, creamy corn, and sharp cheddar cheese, it’s perfect as a side or a snack that everyone will rave about.

A close-up of a golden cornbread baked in a black cast iron skillet with one slice being lifted, showing a thick, moist texture with bits of green herbs and small chunks of orange cheese inside. The cornbread has a slightly crispy, browned top layer with a soft, yellow interior that looks fluffy and rich. The skillet sits on a wooden surface with a blurred stove in the background. The slice lifted displays the crumbly yet tender layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked rice
2 large eggs (room temperature)
1 cup whole milk
1 cup yellow cornmeal
1/2 cup chopped onion
1-2 tbsp jalapeno peppers
1/2 tsp baking soda
1 tsp salt
1/4 cup canola oil
1 can cream-style corn (14.5 oz)
3 cups shredded cheddar cheese

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In one bowl, mix together the cornmeal, salt, baking soda, diced jalapenos, and chopped onion.
Step 3: In another bowl, whisk the eggs, milk, canola oil, and cream-style corn until fully combined.
Step 4: Gradually pour the wet mixture into the dry ingredients while stirring until well blended.
Step 5: Gently fold in the cooked rice, then add the shredded cheddar cheese and mix gently to combine.
Step 6: Grease a cast-iron skillet with butter and dust it lightly with cornmeal. Pour the batter evenly into the skillet.
Step 7: Bake for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 8: Let the cornbread cool slightly before cutting it into squares and serving.

Tips & Variations

For extra heat, add more jalapenos or a pinch of cayenne pepper to the batter.
You can substitute sharp cheddar with pepper jack cheese for a spicy twist.
Use leftover rice from the fridge or freshly cooked rice cooled to room temperature for best texture.
A cast-iron skillet helps develop a crispy crust, but a baking dish can be used as an alternative.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave or oven until warmed through, being careful not to dry out the bread.

How to Serve

A thick, round cornbread is shown in a black cast iron pan placed on a white marbled surface. The cornbread has a golden brown top layer with a slightly crispy texture and scattered small green and orange bits, likely jalapeños and corn kernels. A large slice is cut and placed in front of the pan, revealing the inside with a soft, moist, yellow crumb filled with visible pieces of green and orange vegetables. The edges of the cornbread are darker brown and slightly crisp. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked quinoa instead of rice?

Yes, cooked quinoa can be a great substitute, adding a slightly different texture and extra protein.

What if I don’t have cream-style corn?

You can use whole kernel corn blended briefly in a food processor to achieve a similar creamy texture, or substitute with canned whole kernel corn plus a few tablespoons of milk.