Creole Cornbread with Sweet Onions
Creole Cornbread combines sweet onions, jalapeños, and cheesy goodness for a crowd-pleasing dish. Perfect for the Big Game or any potluck, this savory recipe offers a unique twist with cooked rice and creole seasoning baked to golden perfection. Serve warm for a flavorful addition to your game day spread or party table.
Ingredients
- 2 cup cooked rice
- 1 cup yellow cornmeal
- ¾ cup sweet onion, chopped
- 2 tablespoons jalapeño pepper, chopped (approx. 1 jalapeño)
- 1 teaspoon salt
- 1 teaspoon creole seasoning
- 2 eggs, room temperature
- 1 cup whole milk
- ¼ cup canola oil
- 1 can (16.5 ounces) cream-style corn
- 3 cups shredded cheddar cheese
- Additional cornmeal for sprinkling the pan
Instructions
- In a large bowl, combine rice, cornmeal, onion, jalapeno, salt, and creole seasoning.
- In another bowl, beat eggs, milk and oil. Add corn; mix well.
- Stir milk mixture into the bowl with the rice mixture until blended.
- Add in cheese, stir. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal.
- Pour mixture into skillet.
- Bake at 350° for 50 - 60 minutes or until bread is done. Broil for 1 minute if you would like the top to be more golden brown.
- Cut into wedges and serve warm.
Prep Time
20 minutes
Cook Time
1 hour