Creole Cornbread

Whenever I think of comfort food, Creole Cornbread always comes to mind. Growing up, I remember my grandmother bustling around the kitchen, the smell of her cooking wrapping around us like a warm hug. This dish is a staple in my family, filled with rich flavors and spices that evoke memories of family gatherings and celebrations. The Creole Cornbread is not just a side dish; it’s the kind of recipe that brings people together, inviting everyone to the table to share stories over the warmth of freshly baked bread. It’s the perfect accompaniment to my favorite stews and soups, and I love how versatile it can be—whether served as a snack or a side, it never disappoints.

What You Need for Creole Cornbread

Every ingredient in this Creole Cornbread plays a crucial role in creating a dish that’s rich in flavor and texture. The key components work together beautifully; the yellow cornmeal provides that classic cornbread base, while the smoked sausage adds depth and heartiness. With a dash of cajun seasoning and jalapeno peppers, you’ll get that authentic Creole kick that makes this dish truly special.

• ¾ lb smoked sausage, diced – This ingredient brings a savory richness, enhancing the overall flavor profile.
• 2 large eggs – Essential for binding the ingredients together and providing moisture.
• 1 cup milk – Adds creaminess and helps create a tender texture.
• 5 Tbsp canola oil, divided – Used to grease the skillet and add moisture.
• 1 cup yellow cornmeal – The star of the show, forming the base of this cornbread.
• 1 tsp salt – Enhances all the flavors in the dish.
• ½ tsp baking soda – Helps the cornbread rise, ensuring a light and fluffy texture.
• 2 tsp cajun seasoning – Adds a beautiful spice that defines this dish.
• 2 cups cooked rice – Gives the cornbread a hearty texture and flavor.
• 2 Tbsp dried minced onion – Adds a subtle sweetness and depth of flavor.
• 1 (4-oz) can chopped jalapeno peppers – Provides a kick of heat in every bite.
• 1 (14.75-oz) can cream-style corn – Keeps the cornbread moist while adding sweetness.
• 3 cups shredded cheddar cheese – Brings a delicious cheesy flavor that complements the spices.

Step by Step Instructions for Creole Cornbread

Let’s dive into the preparation of this delicious Creole Cornbread. It’s a straightforward process that results in an incredible dish. Just follow along, and you’ll have a beautiful cornbread ready to impress your family and friends.

1. Preheat your oven to 350ºF. Start by pouring 1 tablespoon of canola oil into a 12-inch cast iron skillet and place it in the cold oven as it preheats. This creates a nice, hot surface for the cornbread.
2. While the oven heats, take a 10-inch skillet and cook the diced smoked sausage over medium heat until it starts to brown, which should take about five to seven minutes. You’ll want to see a nice golden color on the sausage. Once browned, remove it from the skillet and drain any excess grease.
3. In a large mixing bowl, whisk together the eggs, milk, and the remaining ¼ cup of canola oil. Mix until well combined, ensuring the eggs are fully beaten.
4. Add the yellow cornmeal, salt, and baking soda to the bowl. Stir the mixture together until just combined. Be careful not to overmix, as this can lead to a denser cornbread.
5. Next, fold in the shredded cheddar cheese, cajun seasoning, creamed corn, dried minced onion, jalapeno peppers, cooked rice, and the cooked smoked sausage. Mix gently until everything is well incorporated.
6. Once the oven is preheated, carefully remove the hot skillet. Pour the batter into the skillet, spreading it evenly. It should sizzle as it hits the hot surface, which is a good sign!
7. Bake in the oven for about 45 to 50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. The aroma will be irresistible!
8. Once done, remove the skillet from the oven and let the Creole Cornbread cool for a few minutes before slicing. This will help it set a bit more.
9. Serve warm and enjoy every bite of this flavorful dish!

Change It Up

If you’re looking to modify the Creole Cornbread recipe, here are some great ideas to consider:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave.
• Freezing: You can freeze the cornbread. Cool completely, wrap in plastic wrap, and place in a freezer bag. It will keep for up to three months. Reheat directly from the freezer.
• Pairing: This cornbread pairs excellently with chili, soups, or a fresh garden salad to balance flavors.
• Vegetarian version: Omit the smoked sausage and add more veggies like bell peppers or zucchini for a vegetarian delight.
• Spicy kick: If you love heat, consider adding more jalapenos or even some chopped serrano peppers.

Perfect Matches for Creole Cornbread

When it comes to serving Creole Cornbread, the possibilities are endless. Here are some delightful pairings:

• Chili: The hearty flavors of chili complement the cornbread perfectly, making for a comforting meal.
• Stews: Serve alongside rich stews for a flavorful contrast that will warm your soul.
• Salad: Pair with a fresh garden salad for a nice balance of textures and flavors.
• Picnics: Bring Creole Cornbread to your next picnic for a delicious, shareable dish.
• Family Gatherings: It’s a perfect addition to holiday meals, barbecues, or family get-togethers.
• Breakfast: Enjoy slices topped with butter and honey for a sweet breakfast treat.
• Cooling Tips: To keep leftovers fresh, store them in an airtight container in the refrigerator.

FAQ

Conclusion

This Creole Cornbread is a vibrant and tasty dish that’s sure to impress anyone who tries it. It’s all about creating a warm atmosphere with family and friends around the dinner table. I encourage you to make this dish tonight—it’s more than just food; it’s a heartfelt experience that you’ll cherish!

Creole Cornbread

This Creole Cornbread is the ultimate comfort food, bursting with bold flavors from smoked sausage and spices. It's an easy, satisfying dish perfect for any meal or gathering. Bake this deliciously moist cornbread tonight and enjoy a taste of tradition!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Side Dishes

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• ¾ lb Smoked sausage diced
• 2 large Eggs
• 1 cup Milk
• 5 Tbsp Canola oil divided
• 1 cup Yellow cornmeal
• 1 tsp Salt
• ½ tsp Baking soda
• 2 tsp Cajun seasoning
• 2 cups Cooked rice
• 2 Tbsp Dried minced onion
• 1 4-oz can Chopped jalapeno peppers
• 1 14.75-oz can Cream-style corn
• 3 cups Shredded cheddar cheese

Equipment

• 12-inch Cast Iron Skillet
• 10-inch Skillet
• Mixing Bowls
• Rotary Cheese Grater

Method

 

1. Preheat your oven to 350ºF. Start by pouring 1 tablespoon of canola oil into a 12-inch cast iron skillet and place it in the cold oven as it preheats. This creates a nice, hot surface for the cornbread.
2. While the oven heats, take a 10-inch skillet and cook the diced smoked sausage over medium heat until it starts to brown, which should take about five to seven minutes. You'll want to see a nice golden color on the sausage. Once browned, remove it from the skillet and drain any excess grease.
3. In a large mixing bowl, whisk together the eggs, milk, and the remaining ¼ cup of canola oil. Mix until well combined, ensuring the eggs are fully beaten.
4. Add the yellow cornmeal, salt, and baking soda to the bowl. Stir the mixture together until just combined. Be careful not to overmix, as this can lead to a denser cornbread.
5. Next, fold in the shredded cheddar cheese, cajun seasoning, creamed corn, dried minced onion, jalapeno peppers, cooked rice, and the cooked smoked sausage. Mix gently until everything is well incorporated.
6. Once the oven is preheated, carefully remove the hot skillet. Pour the batter into the skillet, spreading it evenly. It should sizzle as it hits the hot surface, which is a good sign!
7. Bake in the oven for about 45 to 50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. The aroma will be irresistible!
8. Once done, remove the skillet from the oven and let the Creole Cornbread cool for a few minutes before slicing. This will help it set a bit more.
9. Serve warm and enjoy every bite of this flavorful dish!

Notes

• Tip: You can omit the smoked sausage for a vegetarian dish.
• Tip: You can use any cooked rice you would like in this dish.
• Tip: Fresh sautéed onions, green bell pepper, celery, and garlic can be added for extra flavor.
• Tip: Cajun Cornbread can be frozen. Bake and cool completely before wrapping and freezing.
• Tip: Store leftover bread in an airtight container in the refrigerator for freshness.

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.