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.
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.
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.
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.
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.
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!
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!
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.
Serve warm and enjoy every bite of this flavorful dish!
