Cast Iron Creole Cornbread
This savory cornbread is loaded with delectable bites of pickled Jalapeños and diced red onion, then smothered in cheddar cheese. You're going to love every last bite!
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.