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Deliciously baked Creole Cornbread served on a rustic wooden table

Creole Cornbread with Cheddar & Rice

A warm, savory cornbread featuring a delightful mix of jalapeño, sharp cheddar cheese, and tender cooked rice, making it the perfect comfort food for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 pieces
Course: Breads, Side Dish
Cuisine: Creole, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the batter base
  • 1 cup yellow cornmeal medium-grind works best for texture.
  • 0.5 teaspoon baking soda gives a gentle lift.
  • 1 teaspoon salt balances sweetness and brings out savory flavors.
For the wet mix
  • 2 large eggs at room temperature for better binding and rising.
  • 1 cup whole milk for richness and moisture.
  • 0.25 cup canola oil neutral-flavored oil that keeps the cornbread tender.
  • 1 can cream-style corn adds creaminess and extra corn flavor.
For the savory additions
  • 2 cups cooked rice day-old or freshly cooked.
  • 3 cups shredded cheddar cheese sharp or extra-sharp for more bite.
  • 0.5 cup finely chopped onion sauté if a milder flavor is desired.
  • 1-2 tablespoons chopped jalapeño peppers adjust heat level as preferred.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and place a cast-iron skillet in the oven.
  2. In a large bowl, whisk together the cornmeal, salt, baking soda, jalapeño peppers, and onion.
  3. In another bowl, mix together the eggs, milk, canola oil, and cream-style corn until smooth.
  4. Gradually add the wet mix to the dry ingredients, stirring until just combined; do not overmix.
  5. Gently fold in the cooked rice and shredded cheddar cheese.
Baking
  1. Carefully remove the heated skillet from the oven and coat with butter or oil.
  2. Pour the batter into the skillet and spread it into an even layer.
  3. Bake for 45 to 50 minutes, until the top is golden and a toothpick inserted comes out mostly clean.
  4. Let the cornbread cool slightly in the skillet for 10 to 15 minutes before slicing.

Notes

If you're short on time, use leftover rice. For a richer result, substitute milk with half-and-half. Vegetable oil can replace canola.