Creole Corn Bread Recipe
Corn bread is a staple of Cajun and Creole cuisine. This is an old favorite that I found in the bottom of my recipe drawer, and it really tastes wonderful.
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 1/2 cup chopped onion
- 1/2 teaspoon baking soda
- 2 large eggs
- 3 cups shredded cheddar cheese
- 1 cup whole milk
- 2 cups cooked rice
- 1 cup yellow cornmeal
- 1/4 cup canola oil
- 1 can (16-1/2 ounces) cream-style corn
- additional cornmeal
- 1 to 2 tablespoons seeded chopped jalapeno peppers
- Carbohydrate 24.7286184503218 g
- Cholesterol 125.739583333333 mg
- Fat 25.6946862142119 g
- Fiber 1.43800932486106 g
- Protein 12.7856359183812 g
- Saturated Fat 12.8344419459177 g
- Serving Size 1 1 serving (127g)
- Sodium 289.836252282253 mg
- Sugar 23.2906091254607 g
- Trans Fat 1.54384268575938 g
- Calories 379 calories
Directions In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. Bake at 350degrees for 45-50 minutes or until bread tests done. Cut into wedges and serve warm. Yield: 12 servings. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Creole Corn Bread in Country December/January 1995, p49
