Moist, cheesy, and full of Louisiana flavor, this Creole Cornbread transforms traditional cornbread into a hearty side dish that’s equally at home beside a bowl of gumbo as it is served on its own. Cooked rice, cream-style corn, Sharp Cheddar Cheese, and Pepper Jack Cheese create an exceptionally tender crumb, while onion, Jalapeños, Creole seasoning, garlic, and cumin add just the right amount of savory flavor and gentle heat. Add Gulf shrimp for an authentic Louisiana seafood version that’s hearty enough to serve as the centerpiece of the meal.

Yield: 10–12 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: About 1 hour

Ingredients

• 2 Cups cooked long-grain white rice, cooled slightly
• 2 large eggs, room temperature
• 1 Cup whole milk (or buttermilk for an even richer flavor)
• 1 Cup yellow cornmeal
• 1/2 Cup finely chopped onion
• 2 Tablespoons thinly sliced green onions
• 1–3 Tablespoons finely chopped Jalapeños, depending on desired heat
• 2 cloves garlic, minced
• 1 Tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon Creole seasoning (Creole Kick recommended)
• 1 teaspoon ground cumin
• 1/4 Cup melted butter
• 1 (14.5-Ounce) can cream-style corn
• 1 Cup (4 Ounces) shredded Sharp Cheddar Cheese
• 1 Cup (4 Ounces) shredded Pepper Jack Cheese
• 1 Cup (4 Ounces) shredded Sharp Cheddar Cheese, reserved for topping

Optional

• 8 Ounces small raw Gulf shrimp, peeled, deveined, patted dry, and lightly seasoned with Creole seasoning
• Additional chopped Jalapeños with seeds for extra heat
• Thinly sliced green onions, for garnish

Preparation

1. Preheat the oven to 375°F. Grease a 9 × 13-inch baking dish or a 10-inch cast-iron skillet.
2. In a large mixing bowl, whisk together the eggs, whole milk, melted butter, and cream-style corn until smooth.
3. Stir in the cooked rice, onion, green onions, Jalapeños, garlic, Creole seasoning, ground cumin, salt, yellow cornmeal, baking powder, and baking soda until evenly combined.
4. Fold in the Sharp Cheddar Cheese and Pepper Jack Cheese. If using the shrimp, gently fold it into the batter. The batter will be thick and spoonable rather than pourable.
5. Spread the batter evenly into the prepared pan. Sprinkle the reserved Sharp Cheddar Cheese evenly over the top.
6. Bake until the top is golden brown and a toothpick inserted into the center comes out clean.
   • 9 × 13-inch baking dish: 40–45 minutes
   • 10-inch cast-iron skillet: 45–50 minutes
7. Let the cornbread rest for 10 minutes before slicing. Garnish with additional sliced green onions, if desired, and serve warm with butter.

Cook’s Notes

• Cooked rice is a traditional Creole ingredient that keeps the cornbread exceptionally moist while giving it a pleasantly hearty texture without making it heavy.
• Buttermilk may be substituted for whole milk to produce a richer flavor and a more tender crumb.
• Freshly shredded cheese melts more smoothly than pre-shredded cheese.
• Leave some of the Jalapeño seeds intact for a spicier cornbread.
• If using shrimp, pat them dry before adding them to the batter to prevent excess moisture.
• A cast-iron skillet creates the crispiest, most flavorful crust.
• Leftover cornbread reheats beautifully and is excellent served with breakfast eggs or lightly toasted with butter.

Serving Suggestions

• Seafood gumbo
• Chicken and sausage gumbo
• Crawfish étouffée
• Shrimp Creole
• Red beans and rice
• Shrimp or chicken jambalaya
• Blackened catfish
• Smoked brisket

Beverage Suggestions

• Sweet tea
• Fresh lemonade
• Abita Amber
• Chardonnay
• Sauvignon Blanc
• Mexican Coke served over ice
• Freshly brewed coffee