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Creole Cornbread
A Southern‑style cornbread with a Creole twist – fluffy cornmeal batter packed with cooked rice, shredded cheddar, jalapeños and sweet corn. Baked in a butter‑greased cast‑iron skillet for a golden crust and a moist interior.
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Critical Success Points
- • 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
Safety Warnings
- • Handle the hot skillet with oven mitts to avoid burns
- • Make sure eggs are fully cooked inside the cornbread
- • Use caution when opening the oven door – hot steam may escape
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