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
- You need two bowls, one for the dry ingredients and one for the wet ingredients.
- 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.
- 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-butter greased cast iron skillet with cornmeal. Pour batter into skillet.
- Bake at 350° for 50 to 55 minutes or till toothpick comes out clean.
Ingredients
- 2 cups cooked rice
- 1 cup yellow cornmeal
- 1 cup chopped yellow onion
- 1/2 cup purple chopped onion
- 2 seeded chopped jalapeño 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 mild or sharp your choice
- Butter
- Additional cornmeal
Instructions
- You need two bowls, one for the dry ingredients and one for the wet ingredients.
- 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 !
- 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-butter greased cast iron skillet with cornmeal. Pour batter into skillet.
- Bake at 350° for 50 to 55 minutes or till toothpick comes out clean.
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What size cast iron skillet is best for this recipe?
10.5 skillet
picture
I had to make the cream corn, it was worth it. Delicious