This Creole Cornbread recipe delivers a very moist cornbread that really accentuates the flavors of Louisiana. The sweetness of the corn married with the spiciness of the creole seasoning goes perfectly together.
Everybody probably has made or at least eaten some form of cornbread at some point in their lives. While a classic buttermilk cornbread is a staple with some meals sometimes you might like a bit more punch.
Creole cornbread packs on that punch. In fact, there are all sorts of twists with this cornbread that you will love. This is next-level cornbread, ya’ll!
With some heat from the jalapeno and the sweetness of the corn and that hint of onion, green pepper, and creole seasoning you can bet that these flavors will blow you away.
Making The Creole Cornbread
While there is a tad of prep for this cornbread, the results will be so much better than dumping some instant cornbread into a skillet, I promise.
Preheat the oven to 400 degrees Fahrenheit. While it’s preheating, heat an 8-inch cast-iron skillet over medium heat and add 1 tablespoon of oil.
While that’s heating up, dice up the onion, green pepper, and jalapeno.
Next, add it to the skillet and cook until the vegetables are tender and the onion is translucent. It shouldn’t take more than 8 to 10 minutes.
While the vegetables are cooking add the cornmeal, baking powder, baking soda, creole seasoning, and pepper together and combine well.
When the vegetables are done transfer to a bowl and set aside. Wipe the cast-iron skillet clean. Add one tablespoon of oil back into the skillet and put into the preheated oven for 10 minutes.
To the combined dry ingredients, add the buttermilk, corn, eggs, and the remaining 4 tablespoons of oil. Mix until combined.
Next, add the vegetables and cheese to the bowl and gently fold in. If you like, grate a little extra cheese to add to the top of the cornbread, but this is optional.
Remove the skillet from the oven and pour the mixture into the skillet. Top with cheese, if you grated some extra, and place back into the oven.
Bake the cornbread until it’s nice and golden brown, about 35 to 40 minutes. You can test doneness by inserting a toothpick into the center. If it comes out clean, it’s done!
Allow it to cool for about 10 minutes (if you can stand it) then slice up and serve.
Guys, this stuff rocks. While it cooks it fills the house with such an amazing fragrance. That onion and green pepper with the spicy hints, along with the sweetness of the corn … it just comes together so fabulously.
Or you could just do what I do and eat it out of the skillet. I’m not sorry. 🙂
Creole Cornbread Recipe
- 8" Cast Iron Skillet
- 1 cup Yellow Cornmeal
- 1 1/2 tsp Baking powder
- 1/4 tsp Baking Soda
- 1 Jalapeno seeded, diced
- 1/2 Onion nedium size, diced
- 1/2 Green bell pepper diced
- 1 tsp Creole Seasoning
- 2 Eggs beaten
- 1/2 cup Sharp cheddar cheese Shredded
- 6 tbsp Vegetable Oil divided
- 1/2 cup Buttermilk
- 2/3 cup Creamed corn Approximately 1/2 of a can
- 1/2 tsp Black Pepper Freshley ground
- Preheat the oven to 400 degrees Fahrenheit.
- Add 1 tbsp of oil to the cast iron skillet and heat over medium heat.
- Add the jalapeno, onion, and bell pepper and cook over medium heat until onions are translucent and tender.
- Remove the vegetable mixture of heat and transfer to bowl.
- Wipe out cast iron skillet and add one tbsp of oil back in. Put it in the oven for 10 minutes.
- In a medium bowl, mix the cornmeal, baking powder, baking soda, creole seasoning, and pepper together, combining well.
- Add buttermilk, corn, eggs, and the remaining 4 tbsp of oil. Mix until combined.
- Add the vegetables and cheese and fold in gently.
- Remove skillet from the oven and add the cornbread mixture.
- Bake until golden brown and an inserted toothpick comes out clean. Approximately 40 minutes.
- Allow to cool for about 10 minutes. Cut and serve.