Creole cornbread

From grebes open house

Yield: 12 servings ( Serving Size: 1wedge )
Community Recipe from


  • 2 cup(s) Rice Cooked
  • 1 cup(s) Yellow cornmeal
  • 1/2 cup(s) Onion Chopped
  • 1-2 Hot peppers Chopped
  • 1 teaspoon(s) Sea salt
  • 2 Eggs
  • 1/4 cup(s) Oil
  • 1/2 teaspoon(s) Baking soda
  • 1 cup(s) Milk
  • 1 can(s) Cream corn 16 1/2 oz
  • 3 cup(s) Cheddar Shredded


  1. In a large bowl, combine rice, cornmeal, onion, peppers, salt, and baking soda. In another bowl, beat eggs, milk, and oil. Add corn; mix we'll. stir into dry ingredients. Fold in cheese. Sprinkle a well greased 9 or 10" cast iron (or ovenproof) skillet with cornmeal. Pour batter in to prepared skillet. Bake @ 350 45- 50 min. Until tests done.
July 2013

This recipe is a personal recipe added by Beckyw66 and has not been tested or endorsed by MyRecipes.

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