When a sweet cornbread won’t do, this savory version is loaded with tempting flavors that you are going to love with your very first bite. Top a slice with some butter when it’s still warm from the oven and let it melt into the soft, tender crumb. You are absolutely going to adore the flavors in this hearty, savory cornbread. Even though it’s a hearty cornbread, it’s still fluffy with a light tender crumb that melts in your mouth. Once you try this recipe it’s sure to become one of your favorite versions of cornbread. Whether you serve it on the side with butter melted on top or crumble it onto your favorite bowl of soup or chili, it will become a favorite the first time you try it. It’s so easy to make and pairs perfectly with just about any hearty winter meal you are serving.
Preheat oven to 350℉.
Spread 2 tablespoons butter into a 10 inch cast iron skillet to coat the bottom and sides completely. Don’t be shy with the butter, be generous.
Add a couple tablespoons cornmeal to the cast iron skillet and swirl it around the pan to coat it completely with a layer of cornmeal. Discard any extra cornmeal. Set prepared cast iron skillet aside while you make the cornbread batter.
To make the batter, combine 1 cup yellow cornmeal, diced pickled Jalapeños, diced red onion, salt, and baking soda in a large mixing bowl. Set aside.
In another bowl whisk together the eggs and milk.
Stir in the oil and creamed corn until everything is combined.
Add the wet ingredients to the dry ingredients.
Add the cooked rice and stir until everything is combined.
Stir in 2 cups of the shredded cheddar cheese to the batter and mix together. Reserve remaining 1 cup of cheese for the top of the cornbread.
Pour the batter into the prepared cast iron skillet.
Top with remaining shredded cheddar cheese in an even layer.
Bake for 45-50 minutes until a rich golden brown andl a toothpick inserted in the middle comes out clean.
Remove cast iron skillet from the oven and allow cornbread to cool for 15 minutes before cutting it into wedges to serve.
This is a savory cornbread, there’s nothing sweet about this cornbread. It’s full of hearty, savory fresh flavors that will pair beautifully with all your favorite chili’s, soups, and stews. It has a hint of spiciness but it doesn’t overwhelm you with heat. It has just the right amount of kick to get your tastebuds activated. If you’re a fan of savory cornbread instead of the sweeter variety, you are going to love this one! Be sure to give this one a try. It’s oh so easy to make and utterly delicious!
Cast Iron Creole Cornbread
Equipment
- 10 inch Cast iron skillet
Ingredients
- 1 tbsp butter, softened
- 2 tbsp yellow cornmeal
- 1 cup yellow cornmeal
- ½ small red onion, diced
- ¼ cup pickled Jalapeno peppers, chopped
- ½ tsp salt
- 1 tsp baking soda
- 2 large eggs, at room temperature
- 1 cup milk
- ½ cup vegetable oil
- 1 can creamed corn
- 2 cups cooked white rice
- 3 cups cheddar cheese, shredded
- softened butter, for serving
Instructions
- Preheat oven to 350℉.
- Spread 2 tablespoons butter into a 10 inch cast iron skillet to coat the bottom and sides completely.
- Add 2 tablespoons cornmeal to the cast iron skillet and swirl it around the pan to coat it with a layer of cornmeal completely. Discard any extra cornmeal. Set prepared cast iron skillet aside.
- Combine 1 cup yellow cornmeal, diced pickled Jalapeños, diced red onion, salt, and baking soda in a large mixing bowl.
- In another bowl whisk together the eggs and milk. Stir in the oil and creamed corn until everything is combined.
- Add the wet ingredients to the dry ingredients.
- Add the cooked rice and stir until everything is combined.
- Stir in 2 cups of the shredded cheddar cheese to the batter and mix together. Reserve remaining 1 cup of cheese for the top of the cornbread.
- Pour batter into prepared cast iron skillet.
- Top with remaining shredded cheddar cheese.
- Bake for 45-50 minutes until the edges are a rich golden brown or until a toothpick inserted in the middle comes out clean.
- Remove skillet from the oven and allow cornbread to cool for 15 minutes before cutting it into wedges to serve.
Did You Make This?
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