Step 1

First things first, preheat your oven to a toasty 350 degrees. Now, let’s get our hands dirty and start creating this flavor-packed cornbread.

Step 2

In a bowl, combine the cornmeal, salt, baking soda, diced jalapenos, and diced red onion. Give it a good stir to blend the dry ingredients.

Step 3

In a separate bowl, whisk together the eggs, milk, oil, and cream-style corn. Slowly incorporate the wet mixture into the dry ingredients, stirring until well-blended. Now, fold in the cooked rice, allowing it to absorb the moisture and thicken the batter.

Step 4

And here’s where the magic happens – fold in the shredded cheddar cheese. The more, the cheesier, but feel free to adjust based on your preferences. The batter should be a tantalizing mix of textures and flavors, promising a moist and cheesy outcome.

Step 5

Grease a 10-inch cast-iron skillet with butter and a dusting of cornmeal. Pour the batter into the skillet, making sure it settles evenly. Pop it into the preheated oven and let the alchemy begin.

Step 6

After about 45-50 minutes, your kitchen will be filled with the irresistible aroma of Creole/Cajun cornbread. To ensure it’s cooked to perfection, insert a toothpick into the center – it should come out clean. The golden-brown color is also a good indicator.

Step 7

Once out of the oven, resist the urge to dive in immediately. Allow the cornbread to cool slightly before cutting into it. Enjoy!