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.
Servings: 8
Calories: 242kcal
Equipment
- 8" Cast Iron Skillet
Ingredients
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
Instructions
- 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.
Nutrition
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