Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
Creole Cornbread
- add review
- #14502
This isn't your ordinary cornbread. This Creole twist on cornbread has rice, jalapenos, and cream style corn baked into the bread yielding a softer cornbread.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
2 comments
ingredients
2 cups cooked rice
1 cup yellow cornmeal
1/2 cup finely chopped onion
1 jalapeno pepper, seeded and finely chopped
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs, lightly beaten
1 cup milk
1/4 cup vegetable oil
1 can (15 ounce size) cream-style corn
12 ounces freshly shredded Cheddar cheese
directions
Preheat the oven to 350 degrees F. Grease a 10-inch baking dish or cake pan. Sprinkle the bottom of the dish lightly with cornmeal.
Mix the cooked rice, cornmeal, onion, jalapeno, salt, and baking soda in a large bowl.
In another bowl, whisk together the eggs, milk, and vegetable oil.
Add the egg mixture and cream-style corn to the rice mixture. Mix until well blended.
Fold the shredded cheese into the cornbread batter. Pour the batter into the prepared baking dish and place the dish in the oven. Bake at 350 degrees F for 45-50 minutes or until done.
Remove the Creole cornbread from the oven and let cool for 5 minutes in the pan before slicing and serving. Cool the cornbread completely before storing in an airtight container.
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
July 18, 2021
We LOVED this cornbread!!! I'd never had cornbread with rice in it so was a bit skeptical but I really liked the texture (wasn't as grainy as some cornbreads are). Will 100% make this again!!!
The Creole corn bread looks and sounds interesting, will give it a go, hopefully soon when I have all the ingredients. Cheers!
March 6, 2019
I just made this and followed the recipe pretty precisely. I had to substitute slightly different sized baking dishes but I think the area was the same. The dish is tasty, but more like a polenta than a bread. There is very little leavening, so it is rather heavy. The cheese helps with the taste. I will use the leftovers as more of a starchy side dish than a "bread".
Great recipe if you use Jiffy Cornbread mix and add 3 Tbsp red bellpeppers for color. Awesome & tasty.