My family loves to eat cornbread, and one of our favorite versions is this recipe by Smokin’ & Grillin With AB. It is amazingly good and is always a hit at home! Unlike other recipes, this southern-style creole cornbread is moist and flavorful. I am sure you’ll keep making it after you take a bite.
Ingredients:
- 2 cups of cooked rice
- 2 large eggs (room temperature)
- 1 cup of whole milk
- 1 cup of yellow cornmeal
- 1/2 cup of chopped onion
- 1 to 2 tablespoons of jalapeno peppers
- 1/2 teaspoon of baking soda
- 1 teaspoon of salt
- 1/4 cup of canola oil
- 14.5 oz of cream-style corn
- 3 cups of shredded cheddar cheese
To add more flavors to your cornbread you can add:
- 1 tablespoon of creole seasoning
- 1 teaspoon of cumin
- small shrimp
- 2 to 3 tablespoons of chopped jalapenos
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Instructions:
Step 1:
In a large bowl, add two cups of rice, one cup of yellow cornmeal, one teaspoon of salt, one-half teaspoon of baking soda, one tablespoon of chopped jalapeno pepper, and one-half cup of chopped onions. Mix everything with a wooden spoon or spatula.
Step 2:
In a different bowl, beat two eggs. Add one cup of whole milk and one-fourth cup of canola oil. Mix until well combined. Next, add 14.5 oz of cream-style corn and stir until just blended.
Step 3:
Add the dry ingredients to the wet ingredients. Mix until well combined.
Step 4:
Grease a 10-inch iron skillet with butter on all sides. After that, sprinkle a couple of pinch of cornmeal. Transfer the mixture to the skillet and spread evenly with a spatula.
Step 5:
Place inside the oven at 350F and bake for 45 to 50 minutes or until golden brown. To check if it’s cooked, use a toothpick and insert it into different parts of your cornbread. If it comes out clean, it’s done baking. Set it aside and let it cool for a few minutes.
Step 6:
Slice and serve. Enjoy!
Southern-Style Creole Cornbread Recipe
