Description
This Creole-inspired cornbread is pure comfort baked into a skillet. Savory, slightly spicy, and loaded with melty cheddar, it takes classic cornbread and turns it into something unforgettable. Jalapeños add just the right amount of heat, while cream-style corn and cooked rice keep every bite soft, rich, and moist. It’s the kind of side dish that quietly steals the show—whether it’s served next to a pot of gumbo, paired with fried chicken, or enjoyed warm with a swipe of honey butter.
Ingredients
Scale
- 2 cups cooked rice
- 2 large eggs, brought to room temperature
- 1 cup whole milk
- 1 cup yellow cornmeal
- ½ cup onion, finely chopped
- 1 to 2 tablespoons chopped jalapeño peppers
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup canola oil
- 1 (14.5-ounce) can cream-style corn
- 3 cups shredded cheddar cheese
Instructions
- Heat the oven to 350°F (175°C) so it’s ready when your batter is mixed.
- In a large bowl, stir together the cornmeal, salt, baking soda, jalapeños, and chopped onion until evenly combined.
- In a separate bowl, whisk the eggs with the milk, oil, and cream-style corn until smooth.
- Slowly add the wet ingredients to the dry mixture, stirring gently just until everything comes together.
- Fold in the cooked rice, then mix in the shredded cheddar cheese until evenly distributed.
- Butter a cast-iron skillet and lightly sprinkle it with cornmeal. Pour the batter into the skillet and smooth the top.
- Bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow the cornbread to cool for a few minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
Nutrition
- Serving Size: 1 slice (approximately 110g)
- Calories: 290
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 70 mg