Name: The Best Creole Cornbread Ever
Ingredients: 2 cups cooked rice: Provides texture and moisture, enhancing the cornbread’s heartiness.; 1 cup yellow cornmeal: The base of any cornbread, it brings in that signature corny flavor.; 1/2 cup diced red onion: Adds a sweet, tangy crunch to the dish.; 2 tbsp diced fresh jalapeños: Introduces a kick of heat, typical in Creole recipes. Adjust based on your spice tolerance.; Salt to taste: Enhances all the flavors in the dish.; 1 tsp baking soda: A leavening agent that gives the cornbread its lightness.; 1/2 cup canola oil: Provides moisture and richness.; 2 eggs (room temperature): Binds the ingredients, contributing to the structure.; 1 cup whole milk: Adds creaminess and moisture, keeping the cornbread tender.; 1 can cream-style corn: Contributes sweetness and added moisture, making the cornbread utterly delicious.; 3 cups shredded cheddar cheese: Essential for that melty, cheesy goodness that pulls this entire dish together.

Description

Enjoy the Best Creole Cornbread Ever—moist, savory, and packed with jalapeños, cheddar, and cream corn, making it the perfect side for any meal.

Ingredients

Scale

2 cups cooked rice: Provides texture and moisture, enhancing the cornbread’s heartiness.
1 cup yellow cornmeal: The base of any cornbread, it brings in that signature corny flavor.
1/2 cup diced red onion: Adds a sweet, tangy crunch to the dish.
2 tbsp diced fresh jalapeños: Introduces a kick of heat, typical in Creole recipes. Adjust based on your spice tolerance.
Salt to taste: Enhances all the flavors in the dish.
1 tsp baking soda: A leavening agent that gives the cornbread its lightness.
1/2 cup canola oil: Provides moisture and richness.
2 eggs (room temperature): Binds the ingredients, contributing to the structure.
1 cup whole milk: Adds creaminess and moisture, keeping the cornbread tender.
1 can cream-style corn: Contributes sweetness and added moisture, making the cornbread utterly delicious.
3 cups shredded cheddar cheese: Essential for that melty, cheesy goodness that pulls this entire dish together.

Instructions

Preheat your oven: Start by preheating your oven to 350°F (175°C). This step is crucial to ensure even cooking.
Mix dry ingredients: In a large mixing bowl, combine 1 cup of yellow cornmeal, salt to taste, 1 tsp of baking soda, 2 tbsp of diced fresh jalapeños, and 1/2 cup of diced red onion. Stir well to ensure that all dry ingredients are evenly distributed.
Mix wet ingredients: In a separate bowl, whisk together 2 room temperature eggs, 1 cup of whole milk, 1/2 cup of canola oil, and 1 can of cream-style corn until well combined.
Combine mixtures: Gradually mix the wet ingredients into the dry ingredients, stirring gently until no dry spots remain. Be careful not to overmix as this can make the cornbread dense.
Add the rice: Gently fold in 2 cups of cooked rice, ensuring it’s evenly incorporated into the batter.
Incorporate cheese: Now it’s time for the star of the show! Fold in 3 cups of shredded cheddar cheese until the batter turns into a creamy, cheesy mixture.
Prepare the skillet: Grease a 10-inch cast-iron skillet with butter and a sprinkle of cornmeal to prevent sticking. This traditional tool not only distributes heat evenly but also creates a lovely crust.
Bake: Pour the cornbread batter into the prepped skillet, spreading it evenly. Place it in the preheated oven and bake for 45-50 minutes, or until the top is golden brown. You can check for doneness by inserting a toothpick into the center; it should come out clean.
Cool and serve: Once done, remove from the oven and let the cornbread cool slightly before cutting into it. This allows the cheese to set a bit more, making for cleaner slices. Enjoy each delicious bite!