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Creole Cornbread

Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    12 servings

Ingredients

  • 2 cups cooked rice
  • 1 cup yellow cornmeal
  • 1/2 cup chopped onion
  • 1 to 2 tablespoons seeded chopped jalapeno peppers
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 large eggs, room temperature
  • 1 cup whole milk
  • 1/4 cup canola oil
  • 1 can (16-1/2 ounces) cream-style corn
  • 3 cups shredded cheddar cheese
  • Additional cornmeal

Directions

  • In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
  • In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet.
  • Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 piece: 272 calories, 14g fat (7g saturated fat), 68mg cholesterol, 551mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 10g protein.