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

Ingredient Substitutions

• Instead of Yellow Cornmeal: Polenta (coarse cornmeal)
• Instead of Salt: Sea salt
• Instead of Baking Soda: Baking powder (use 1 1/2 tsp)
• Instead of Onion: shallots
• Instead of Jalapeño Peppers: Green chilies, serrano peppers
• Instead of Eggs: Egg replacer (1/4 cup per egg)
• Instead of Milk: Buttermilk, Almond milk (will affect flavor)
• Instead of Canola Oil: Vegetable oil, olive oil (mild)
• Instead of Cream of Corn: Fresh corn kernels (1 cup)
• Instead of Cooked Rice: Quinoa, cauliflower rice
• Instead of Shredded Cheddar Cheese: Pepper Jack, Monterey Jack
• Instead of Unsalted Butter: Margarine, vegetable shortening

Equipment Needed

• 10‑inch Cast Iron Skillet
• Mixing Bowl (large)
• Mixing Bowl (medium)
• Whisk or Fork
• Measuring Cups and Spoons
• Chef’s Knife
• Cutting Board
• Spatula (optional)
• Oven

Critical Steps — Do Not Skip

• Preheat the oven to 350°F before baking
• Grease and cornmeal‑dust the skillet to prevent sticking
• Bake until golden and a toothpick comes out clean
• Allow the cornbread to rest 15 minutes before cutting

Chef Tips from the Video

• For extra tang, substitute half the milk with buttermilk
• Add a handful of chopped green onions to the batter for fresh flavor
• Serve with a drizzle of honey‑butter for a sweet‑savory contrast

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months. Reheat in oven.

Room temperature: Can sit at room temperature for up to 2 hours after cooling.

Make-Ahead Tips

• The dry and wet mixtures can be prepared up to 12 hours ahead and kept refrigerated separately
• Cooked rice can be made the day before
• Batter can be refrigerated for up to 24 hours; add a splash of milk before baking if it looks thick