Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. &mdash;Enid Hebert, Lafayette, Louisiana

Creole Cornbread

rice

yellow cornmeal

onion

jalapeno peppers

salt

baking soda

eggs, room temperature

milk

canola oil

(16-1/2 ounces) cream-style corn

cheddar cheese

cornmeal

Depending on where you live in the South or whom you talk to, cornbread needs some sugar.

I added a can of green chilis and still found this to be a bit bland.  I also added some fresh orange peel for brightness which worked very well.  We also found the addition of rice created an odd texture (might be a Northern USA (MI) thing).  I think I would make this without the rice and use a mix and add the stuffings plus cumin, chili powder and garlic to the mix.  On a bright note, it was one of the  moistest corn breads I have made.

This was delicious, a different cornbread that it&#039;s own side dish.  After reading the comments, I did add cajun creole spice blend.  It was perfect.

I made this recipe recently and it was very good. I also used the Zatarains yellow rice, but I think the next time I make it I will use less rice and more corn meal. I had trouble getting the toothpick  to come out dry at elevation 4400 feet, and I had to leave it in the oven for another 12 or 13 minutes. it’s a great recipe.

I made this cornbread and it was good but it didn&#039;t have enough flavor.   I made it again but instead of using white rice,  I used zatarains yellow rice.  The texture of the yellow rice was firmer (which was better), not soft as the white rice. The flavor was perfect.  Next time I&#039;m going to use Jiffy box corn muffin mix and just add all the stir-ins. I&#039;m sure it will be good also.

I found this bread to have a moist and cheesy flavor!  I just did 2 changes-I didn't have canola oil, so I used vegetable oil and also used 2% milk since that was what I'd had available!

I followed recipe exactly as written.  It was wonderfully moist but lacking in flavor.  Needs some creole spices to jazz it up.  3 stars for texture, moistness & presentation out of the cast iron pan.

made this several times and once for a bbq contest, placed second with it. very good.

creole cornbread

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 12

Cost: $2.31 /serving

Author : Taste of Home

Ingredients

Instructions

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