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creole cornbread in cast iron skillet
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Creole Cornbread Recipe

A very moist cornbread that really accentuates the flavors of Louisiana. The sweetness of the corn married with the spicyness of the creole seasoning goes perfect together.
Prep Time15 mins
Cook Time35 mins
Rest10 mins
Total Time1 hr
Course: Bread
Cuisine: Cajun, Creole
Servings: 8
Calories: 242kcal
Author: DSTR


  • 8" Cast Iron Skillet


Dry Ingredients

  • 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

Wet Ingredients

  • 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.


Calories: 242kcal | Carbohydrates: 21g | Protein: 6g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 172mg | Potassium: 239mg | Fiber: 3g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 10mg | Calcium: 108mg | Iron: 1mg