Creole Cornbread
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful.
Prep time:
Cook time:
Serving size: 12
Calories per serving: 213
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 213
2 cups cooked rice
1 cup yellow cornmeal
1/2 cup chopped onions
1 to 2 tablespoons seeded chopped jalapeno pepper
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature
1 cup 2% milk
1/4 cup canola oil
1 can (16-1/2 ounces) cream-style corn
3 cups shredded Cheddar cheese
Additional cornmeal
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 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
Source: tasteofhome.com
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 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
