Creole Cornbread is a delightful twist on traditional cornbread, combining the rich flavors of cheddar cheese, jalapeños, and diced red onions with the soft texture of cooked rice and cornmeal. This cornbread has a slightly crispy, golden-brown crust with a moist, cheesy interior that makes it a standout dish for any meal. Whether you’re serving it as a side dish for a hearty stew or enjoying it on its own, Creole Cornbread is sure to impress with its bold flavors and satisfying texture.

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The addition of cream-style corn adds a touch of sweetness that balances out the heat from the jalapeños, while the cheese melts beautifully into the batter, creating a gooey, savory delight. This cornbread is perfect for anyone who loves Southern cuisine and is looking for a twist on the classic cornbread recipe.

The Unique Appeal of Creole Cornbread  

Creole Cornbread stands out with its combination of textures and flavors. The yellow cornmeal gives the cornbread a slightly grainy texture, while the cooked rice adds moisture and a fluffy interior. The jalapeños add a touch of heat, which is perfectly balanced by the richness of the cheddar cheese and the slight sweetness from the cream-style corn. Baked in a cast iron skillet, the cornbread develops a perfectly crispy crust, making each bite a delicious contrast between soft and crunchy.

A Quick History of Cornbread  

Cornbread has long been a staple in Southern cuisine, with origins tracing back to Native American communities who used ground corn to make simple breads. Over time, cornbread became a beloved dish in the South, with each region adding its own unique twist. Creole Cornbread, with its bold spices and flavors, is a modern interpretation of this classic dish, drawing on the rich culinary traditions of Creole and Cajun cuisine.

Why This Recipe is a Must-Try  

If you’re a fan of cornbread, this Creole version is a must-try. The combination of flavors—from the heat of the jalapeños to the savory richness of cheddar cheese—makes this cornbread a perfect side dish for a wide range of meals. The addition of rice gives it a unique texture, while the cream-style corn adds moisture and sweetness. Whether you’re serving it with gumbo, chili, or on its own, this cornbread is sure to become a favorite.

Nutritional Information for Creole Cornbread (Per Slice, Serves 8)  

• Calories: 320 kcal  
• Protein: 10g  
• Fat: 18g  
• Carbohydrates: 28g  
• Sugar: 4g  
• Sodium: 410mg  

Serving Suggestions to Elevate the Dish  

This Creole Cornbread is best served warm, straight from the skillet. You can serve it alongside a spicy gumbo, chili, or your favorite barbecue dishes. For an added touch, drizzle some melted butter over the top before serving. Pair it with a crisp salad or a tangy coleslaw to balance out the richness of the cornbread. You can also crumble it into soups or stews for extra texture and flavor.

Storage Information to Keep Your Cornbread Fresh  

To store your Creole Cornbread, let it cool completely and place it in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate the cornbread for up to 5 days or freeze it for up to 2 months. To reheat, simply warm it in the oven at 350°F for a few minutes to restore its crispy exterior and soft interior.

Extra Tip to Enhance Your Cornbread  

For an extra kick, you can add more jalapeños or even a sprinkle of cayenne pepper to the batter. If you prefer a milder version, feel free to remove the seeds from the jalapeños before dicing them. You can also experiment with different types of cheese—try using a sharp cheddar or even a smoky Gouda for a unique twist. For a more indulgent version, top the cornbread with extra shredded cheese before baking.

Creole Cornbread Recipe  

Ingredients:  

• - 2 cups cooked rice  
• - 1 cup yellow cornmeal  
• - ½ cup diced red onion  
• - 2 tablespoons diced fresh jalapeños  
• - Salt to taste  
• - 1 teaspoon baking soda  
• - ½ cup canola oil  
• - 2 eggs (room temperature)  
• - 1 cup whole milk  
• - 1 can cream-style corn  
• - 3 cups shredded cheddar cheese  

Instructions:  

1. Preheat your oven to 375°F (190°C) and grease a cast iron skillet or baking dish.

2. In a large bowl, whisk together the cornmeal, baking soda, and a pinch of salt.

3. In a separate bowl, combine the cooked rice, diced red onion, jalapeños, canola oil, eggs, whole milk, cream-style corn, and 2 cups of the shredded cheddar cheese. Stir until well combined.

4. Gradually add the cornmeal mixture to the wet ingredients, stirring until everything is incorporated.

5. Pour the batter into the greased cast iron skillet and spread it evenly.

6. Top with the remaining cup of shredded cheddar cheese and a few slices of jalapeño for garnish.

7. Bake for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

8. Let the cornbread cool for 10 minutes before slicing and serving.

Enjoy the bold flavors of this Creole Cornbread, a perfect dish for any meal or occasion!