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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Creole Cornbread Recipe

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This recipe for Creole Cornbread is from Lee Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cooked rice
2 large eggs, room temperature
1 cup whole milk
1 cup yellow cornmeal
1/2 cup chopped onions
1 - 2 tbsp chopped jalapeños
1/2 tsp baking soda
1 tsp salt
1/4 cup canola oil
1 (14.5 oz) can cream style corn
3 cups shredded cheese
Directions:
Directions:
Pre-heat oven to 350º. Cut and chop jalapeños, set aside. Combine dry ingredients: rice, cornmeal, onions, jalapeños, baking soda salt, and mix together. In another bowl add eggs, beat lightly, add milk and oil, mix, add cream style corn, and just blend it in. Incorporate dry ingredients, fold in cheese. Mixture will begin to thicken. Set aside.

Prepare 10" cast iron skillet. Apply butter to paper towel and smear completely over inside of skillet. Pour generous amount of cornmeal in skillet and coat inside completely (this keeps cornbread from sticking), discard excess cornmeal.

Pour mixture into skillet and allow it to settle. Place mixture into oven and bake 45 - 50 minutes.
Personal Notes:
Personal Notes:
Got this recipe off YouTube, "Smokin' & Grillin' with AB." Looked reall good, but haven't fixed it yet...but soon!

 

 

 

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