Creole Cornbread

Creole Cornbread

I do like cornbread but Creole Cornbread is my favorite.

Ingredients
  • 2 cups cooked rice
  • 1 cup yellow cornmeal
  • 1 cup chopped yellow onion
  • ½ cup purple chopped onion
  • 2 seeded chopped jalapeño peppers
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 2 large eggs, room temperature
  • 1 cup whole milk
  • ¼ cup canola oil
  • 1 can (16-1/2 ounces) cream-style corn
  • 3 cups shredded cheddar cheese mild or sharp your choice
  • Butter
  • Additional cornmeal
 
Instructions
  1. You need two bowls, one for the dry ingredients and one for the wet ingredients.
  2. It is easier to take the seeds out of the jalapeño peppers with a spoon. Make sure you do not touch your face or eyes. It will burn. Protect yourself use gloves.
  3. In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
  4. In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-butter greased cast iron skillet with cornmeal. Pour batter into skillet.
  5. Bake at 350° for 50 to 55 minutes or till toothpick comes out clean.

Creole Cornbread
 
Prep time
Cook time
Total time
 
Recipe type: bread
Cuisine: Creole
Serves: 12
Ingredients
  • 2 cups cooked rice
  • 1 cup yellow cornmeal
  • 1 cup chopped yellow onion
  • ½ cup purple chopped onion
  • 2 seeded chopped jalapeño peppers
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 2 large eggs, room temperature
  • 1 cup whole milk
  • ¼ cup canola oil
  • 1 can (16-1/2 ounces) cream-style corn
  • 3 cups shredded cheddar cheese mild or sharp your choice
  • Butter
  • Additional cornmeal
Instructions
  1. You need two bowls, one for the dry ingredients and one for the wet ingredients.
  2. It is easier to take the seeds out of the jalapeño peppers with a spoon. Make sure you do not touch your face or eyes. It will burn !
  3. In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
  4. In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-butter greased cast iron skillet with cornmeal. Pour batter into skillet.
  5. Bake at 350° for 50 to 55 minutes or till toothpick comes out clean.

 



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