Seriously The Best Creole Cornbread EVER! (2024)

“Savor the Flavor: A Creole/Cajun Twist on Moist and Cheesy Cornbread”

Hey there, foodies! Welcome back to Smokin’ and Grillin’ with AB. Today, I’ve got something incredibly cool to share with you – a recipe that takes traditional cornbread to a whole new level with a Creole/Cajun twist. Get ready to experience the delicious fusion of flavors as we create a moist and cheesy masterpiece that pairs perfectly with any meal. Trust me; you won’t want to miss this!

Let’s Talk Ingredients

Before we dive into the nitty-gritty, let’s take a look at what you’ll need for this Creole/Cajun cornbread adventure:

• 2 cups of cooked rice
• 1 cup yellow cornmeal
• 1/2 cup diced red onion
• 2 tablespoons diced fresh jalapenos
• Salt to taste
• 1 teaspoon baking soda
• 1/2 cup canola oil
• 2 eggs (room temperature)
• 1 cup whole milk
• 1 can cream-style corn
• 3 cups shredded cheddar cheese

Getting Started

First things first, preheat your oven to a toasty 350 degrees. Now, let’s get our hands dirty and start creating this flavor-packed cornbread.

The Batter Mix

In a bowl, combine the cornmeal, salt, baking soda, diced jalapenos, and diced red onion. Give it a good stir to blend the dry ingredients.

In a separate bowl, whisk together the eggs, milk, oil, and cream-style corn. Slowly incorporate the wet mixture into the dry ingredients, stirring until well-blended. Now, fold in the cooked rice, allowing it to absorb the moisture and thicken the batter.

And here’s where the magic happens – fold in the shredded cheddar cheese. The more, the cheesier, but feel free to adjust based on your preferences. The batter should be a tantalizing mix of textures and flavors, promising a moist and cheesy outcome.

Into the Skillet

Grease a 10-inch cast-iron skillet with butter and a dusting of cornmeal. Pour the batter into the skillet, making sure it settles evenly. Pop it into the preheated oven and let the alchemy begin.

Baking Bliss

After about 45-50 minutes, your kitchen will be filled with the irresistible aroma of Creole/Cajun cornbread. To ensure it’s cooked to perfection, insert a toothpick into the center – it should come out clean. The golden-brown color is also a good indicator.

Time to Taste

Once out of the oven, resist the urge to dive in immediately. Allow the cornbread to cool slightly before cutting into it. Trust me, the wait is worth it.

Presentation and Pairing

Take a moment to appreciate the beautifully golden crust and cheesy interior. This cornbread is a showstopper on its own, but why not pair it with some jambalaya or shrimp for the ultimate Creole/Cajun feast? The possibilities are endless.

Storage Tips

If, by some miracle, you have leftovers, store them in an airtight container at room temperature for up to two days. For longer freshness, refrigerate for up to a week.

Variations

Feel free to customize this recipe to suit your taste buds. Add more jalapenos for extra heat, experiment with different cheeses, or toss in some cooked shrimp for a seafood twist.

In Conclusion

There you have it – an easy-to-follow guide on creating the most delectable Creole/Cajun cornbread. This recipe is perfect for holiday gatherings, family dinners, or just when you crave a comforting slice of cheesy goodness. I hope you enjoy making and devouring this masterpiece as much as I do!

Now, go ahead, give it a shot, and let me know how it turns out in the comments below. Happy cooking!

Expert Tips and Tricks for Creole Cornbread

Here are a few tricks I’ve picked up over the years to help you make the best Creole Cornbread:

1. Use a cast-iron skillet for the crispiest crust. If you don’t have one, a regular baking dish will do, but that cast iron is a game-changer for texture.
2. Don’t overmix the batter. Overmixing can lead to tough, dense cornbread. Stir just until the ingredients are combined and no more.
3. Add cheese on top for an extra cheesy crust. I like to sprinkle a little extra cheddar on top of the batter before baking. It adds an irresistible cheesy layer.
4. Adjust the heat to your liking. Not everyone likes things super spicy. You can easily dial up or down the heat by adjusting the amount of Creole seasoning and jalapeños you use.
5. Make it your own. Feel free to get creative with the add-ins. I love tossing in whatever leftover proteins I have on hand – shrimp, sausage, even pulled pork!
6. Sauté the vegetables before adding them to the batter to enhance their flavor and texture. It also prevents them from releasing too much moisture into the cornbread while baking.
7. Use creamed corn instead of regular corn kernels. It keeps the cornbread moist and adds a touch of sweetness that balances out the savory elements.
8. Keep an eye on the baking time. Everyone’s oven is different, so start checking around the 25-minute mark. You don’t want to overbake it and end up with dry cornbread.
9. Let it rest before slicing. I know it’s tempting to dive right in, but letting the cornbread rest for 10 minutes helps it firm up, making it easier to slice and serve.
10. Double the recipe if you’re feeding a crowd. This cornbread is so good, folks will be asking for seconds – better to have extra on hand!

15 Creole Cornbread Variations

1. Bacon and Cheddar: Fold crispy bacon pieces and sharp cheddar cheese into the batter for a smoky, cheesy twist.
2. Jalapeño and Honey: Add diced jalapeños for heat and drizzle honey over the top for a sweet and spicy combo.
3. Seafood Delight: Mix in cooked shrimp and crabmeat for a seafood-loaded Creole cornbread that’s perfect for coastal cookouts.
4. Andouille Sausage: Add slices of cooked Andouille sausage for extra savory flavor with a little heat.
5. Cornbread Muffins: Pour the batter into muffin tins for easy, individual servings. Perfect for on-the-go meals.
6. Tomato and Basil: Fold in diced tomatoes and fresh basil for a Creole-Italian fusion twist.
7. Cheesy Cornbread: Double up on the cheese by mixing shredded Monterey Jack and sharp cheddar right into the batter.
8. Sweet Potato Cornbread: Add mashed sweet potatoes for a moist, slightly sweet variation that pairs perfectly with spicy Creole flavors.
9. Green Onion and Herb: Add chopped green onions, fresh parsley, and thyme for a herby, fresh flavor.
10. Crawfish Cornbread: Take it to the bayou by adding crawfish tails into the mix.
11. Spicy Cornbread: Add a mix of jalapeños, cayenne pepper, and hot sauce to the batter for those who love heat.
12. Ham and Cheddar: Add diced ham and sharp cheddar cheese for a hearty, savory twist that’s great for breakfast or brunch.
13. BBQ Cornbread: Drizzle a little BBQ sauce on top before baking for a smoky-sweet flavor.
14. Garlic Butter Cornbread: Brush the top with garlic butter when it comes out of the oven for an extra layer of flavor.
15. Cornbread with Roasted Veggies: Mix in roasted red peppers, zucchini, or eggplant for a veggie-packed version.

What to Serve with Creole Cornbread

Creole Cornbread is the perfect side dish for all kinds of meals, but here are 15 options that will really make your taste buds dance:

1. Gumbo: A rich, hearty gumbo is the ultimate pairing for Creole Cornbread. Dip it right in!
2. Red Beans and Rice: The savory, smoky flavors of red beans and rice balance perfectly with the sweet, spicy kick of the cornbread.
3. Jambalaya: Pair with jambalaya for an all-out Creole feast.
4. Smoked Ribs: Creole Cornbread is a great side for BBQ, especially smoked ribs.
5. Shrimp Étouffée: The fluffy cornbread soaks up all the delicious gravy from a shrimp étouffée.
6. Collard Greens: A Southern classic side to go with your Creole Cornbread.
7. Cajun Shrimp Boil: Perfect alongside a seafood boil with corn, potatoes, and shrimp.
8. Fried Chicken: Cornbread and fried chicken is a match made in comfort food heaven.
9. Beef Brisket: Serve it with tender, slow-cooked brisket for a hearty meal.
10. Pulled Pork: Smother your cornbread with some pulled pork and BBQ sauce.
11. Blackened Catfish: The mild, buttery flavor of blackened catfish pairs perfectly with the bold flavors of Creole Cornbread.
12. Chili: Serve with a bowl of spicy, smoky chili.
13. Grilled Sausage: Whether it’s Andouille or your favorite link sausage, it’ll go great with this cornbread.
14. Mac and Cheese: Creamy mac and cheese with a side of Creole Cornbread? Yes, please!
15. Fried Okra: For a Southern-inspired side dish that complements the Creole flavor.

Storage Tips

Creole Cornbread stores beautifully if you’ve got leftovers (which won’t happen often!). Here’s how to keep it fresh:

• Refrigerator: Store the cornbread in an airtight container in the fridge for up to 5 days.
• Freezer: You can also freeze it! Wrap each slice in plastic wrap and place them in a freezer-safe bag. It’ll last up to 3 months.
• Reheating: To reheat, just pop a slice in the oven at 350°F for 10-15 minutes, or microwave it for about 20-30 seconds.

How Much Creole Cornbread Should I Make for a Family Gathering?

For a family gathering of about 8-10 people, I recommend doubling this recipe. One pan should serve 6-8 generously, but if you’ve got a larger crowd or you know folks will be coming back for seconds, don’t hesitate to make two pans. Trust me, there won’t be any leftovers.

How Far in Advance Can I Make Creole Cornbread?

You can make Creole Cornbread up to 2 days in advance. Store it in an airtight container and keep it in the fridge. When you’re ready to serve, just reheat it in the oven at 350°F for about 10-15 minutes to bring back that crispy edge and fluffy center.

Seriously The Best Creole Cornbread EVER!

Author: Aaron Brown Courses:Breads,Cajun/Creole,Dinner,Holiday,Southern,Thanksgiving

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time: minutesServings:4 servingsCalories:300 kcal Best Season:Fall

Ingredients

• 2 cups of cooked rice
• 1 cup yellow cornmeal
• 1/2 cup diced red onion
• 2 tablespoons diced fresh jalapenos
• Salt to taste
• 1 teaspoon baking soda
• 1/2 cup canola oil
• 2 eggs (room temperature)
• 1 cup whole milk
• 1 can cream-style corn
• 3 cups shredded cheddar cheese

Instructions

1. First things first, preheat your oven to a toasty 350 degrees. Now, let’s get our hands dirty and start creating this flavor-packed cornbread.
2. In a bowl, combine the cornmeal, salt, baking soda, diced jalapenos, and diced red onion. Give it a good stir to blend the dry ingredients.
3. In a separate bowl, whisk together the eggs, milk, oil, and cream-style corn. Slowly incorporate the wet mixture into the dry ingredients, stirring until well-blended. Now, fold in the cooked rice, allowing it to absorb the moisture and thicken the batter.
4. And here’s where the magic happens – fold in the shredded cheddar cheese. The more, the cheesier, but feel free to adjust based on your preferences. The batter should be a tantalizing mix of textures and flavors, promising a moist and cheesy outcome.
5. Grease a 10-inch cast-iron skillet with butter and a dusting of cornmeal. Pour the batter into the skillet, making sure it settles evenly. Pop it into the preheated oven and let the alchemy begin.
6. After about 45-50 minutes, your kitchen will be filled with the irresistible aroma of Creole/Cajun cornbread. To ensure it’s cooked to perfection, insert a toothpick into the center – it should come out clean. The golden-brown color is also a good indicator.
7. Once out of the oven, resist the urge to dive in immediately. Allow the cornbread to cool slightly before cutting into it. Enjoy!

Keywords:Cornbread