Creole Corn Bread
Creole Corn Bread is a cheesy, spicy, and hearty dish combining rice, corn, cheese, and jalapenos, perfect for a flavorful side or comfort meal with a Creole twist.
Ingredients
Instructions
- In a large bowl, combine cooked rice, cornmeal, chopped onion, seeded and chopped jalapeno peppers, salt, and baking soda.
- In a separate bowl, beat eggs, milk, and vegetable oil until well blended.
- Add the cream-style corn to the egg mixture and mix well.
- Pour the corn mixture into the rice mixture and stir until blended.
- Fold in the shredded Cheddar cheese.
- Spray a well-greased 10-inch ovenproof skillet with additional cornmeal.
- Pour the batter into the prepared skillet.
- Bake at 350°F (175°C) for 45 to 50 minutes or until the bread tests done.
- Cut into wedges while warm and serve.
Tips & Substitutions
For added flavor, consider mixing in some cooked bacon or diced bell peppers with the rice and cornmeal. If you want a milder option, you can reduce the jalapeno or substitute it with a pinch of cayenne pepper. Ensure the baking soda is fresh for optimal rise, and remember to use a well-greased skillet to prevent sticking.
Serving Suggestions
This Creole Corn Bread pairs beautifully with a bowl of spicy gumbo or a fresh green salad. For a heartier meal, serve it alongside grilled chicken or fish. You can also enjoy it as a snack with your favorite dipping sauce or topped with a dollop of sour cream.
Storage & Reheating
Once cooled, store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place slices in a microwave or toaster oven until warmed through, about 1-2 minutes in the microwave or 5-7 minutes in a preheated oven at 350°F. This keeps the bread moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Creole Corn Bread contains roughly 632 calories, with 15g protein, 75g carbohydrates, and 31g fat. It is an excellent source of calcium (31% of the Daily Value), protein (30% of the Daily Value), and vitamin C (27% of the Daily Value). Note that it is relatively high in sodium, at 901mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this corn bread ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. When ready to bake, just give it a good stir and pour it into the skillet. It may need a couple of extra minutes in the oven due to the cold batter.
What can I substitute for the cream-style corn?
If you don’t have cream-style corn on hand, you can blend regular canned corn with a bit of milk to create a similar texture, or use frozen corn that has been thawed and blended with a small amount of heavy cream.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the yellow cornmeal with a gluten-free cornmeal blend. Ensure that all other ingredients, especially the baking soda, are certified gluten-free to avoid cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).