Creole Cornbread

Ingredients

• 1 cup Yellow Cornmeal (fine grind)
• 1 teaspoon Salt (kosher or table salt)
• 1/2 teaspoon Baking Soda (ensure it's fresh)
• 1 medium Onion (diced)
• 2 whole Jalapeño Peppers (seeded and diced (keep seeds for extra heat))
• 2 large Eggs (room temperature)
• 1 cup Milk (whole milk or buttermilk for extra tang)
• 2 tablespoons Canola Oil (neutral oil)
• 1 cup Cream of Corn (canned, drained)
• 1 cup Cooked Rice (white or brown, cooled)
• 1 cup Shredded Cheddar Cheese (sharp cheddar, shredded)
• 2 tablespoons Unsalted Butter (softened for greasing)

Instructions

1. Prep Aromatics

   Dice the onion and jalapeño peppers (remove seeds if you prefer less heat).

   Time: PT5M

2. Combine Dry Ingredients

   In a large bowl add the cornmeal, salt, baking soda, diced onion, and jalapeño. Mix until evenly distributed.

   Time: PT5M

3. Combine Wet Ingredients

   In a medium bowl whisk together the eggs, milk, canola oil, and cream of corn until smooth.

   Time: PT4M

4. Mix Wet into Dry

   Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. Do not over‑mix.

   Time: PT3M

5. Fold in Rice and Cheese

   Add the cooked rice to the batter, stirring to distribute. Then fold in the shredded cheddar cheese until evenly mixed.

   Time: PT3M

6. Prepare Skillet

   Grease the 10‑inch cast iron skillet with softened butter, then dust the bottom with a thin layer of cornmeal to prevent sticking.

   Time: PT3M

7. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

8. Transfer Batter

   Pour the batter into the prepared skillet and smooth the top with a spatula.

   Time: PT2M

9. Bake

   Place the skillet in the oven and bake for 45‑50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

   Time: PT50M

   Temperature: 350°F

10. Cool Before Cutting

    Remove the skillet from the oven and let the cornbread cool in the pan for about 15 minutes before slicing.

    Time: PT15M

Nutrition Facts

Calories

620

Protein

15g

Carbohydrates

70g

Fat

30g

Fiber

5g