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Creole Cornbread

Prep Time15 minutes
Active Time55 minutes
Total Time1 hour 10 minutes
Course: Bread
Cuisine: Creole
Yield: 12
Author: Arrisje

Materials

  • 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.