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By Annessa Brady

Creole Cornbread

Name: Creole Cornbread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American, Southern
Ingredients: 2 cups cooked rice; 1 cup yellow cornmeal; 1/2 cup chopped onion; 1 to 2 tablespoons seeded chopped jalapeno pepper; 1 teaspoon salt; 1/2 teaspoon baking soda; 2 large eggs, room temperature; 1 cup 2% milk; 1/4 cup canola oil; 1 can (16-1/2 ounces) cream-style corn; 3 cups shredded cheddar cheese; Additional cornmeal

1 step

Prep:15minCook:45min

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

Updated at: Thu, 17 Aug 2023 10:39:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories312.2 kcal (16%)

Total Fat15.7 g (22%)

Carbs32.5 g (13%)

Sugars2.8 g (3%)

Protein10.8 g (22%)

Sodium535.7 mg (27%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 cupsrice

cooked

1 cupyellow cornmeal

½ cupchopped onion

1 tablespoonsjalapeno pepper

seeded, chopped

1 teaspoonsalt

½ teaspoonbaking soda

2eggs

large, room temperature

1 cup2% milk

¼ cupcanola oil

1 x 16.5 ouncescan cream-style corn

3 cupsshredded cheddar cheese

cornmeal

Additional

Instructions

Step 1

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.

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