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I found the recipe in the bottom of my recipe drawer. \u2014Enid Hebert, Lafayette, Louisiana<\/p>\n","protected":false},"author":7061,"featured_media":1605930,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,305616,305615,305378,305883,304021,304328,307660,305903,305641,305271,305487,304338,304515,303966,304988,304368,306848,304268,305374,304558,324623,307579,307559,304313,304020,304005,304150,307614,305031,307594,304353],"categories-v2":[310461,309438,310897,310890,309386,311532,308599,308988,308319,308984,308481,310638,340579,310913,309216,310796,308992,308880,308495,308935,308745,309603,259483,309381,308910,309177,310563,310541,308313,308594,308549,309434,310591,308975,339211,309005],"coauthors":[305],"recommended_recipes":[{"post_title":"Southern 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This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana","recipeIngredient":["2 cups cooked rice","1 cup yellow cornmeal","1\/2 cup chopped onion","1 to 2 tablespoons seeded chopped jalapeno pepper","1 teaspoon salt","1\/2 teaspoon baking soda","2 large eggs, room temperature","1 cup 2% milk","1\/4 cup canola oil","1 can (16-1\/2 ounces) cream-style corn","3 cups shredded cheddar cheese","Additional cornmeal"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda."},{"@type":"HowToStep","text":"In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet."},{"@type":"HowToStep","text":"Bake at 350\u00b0 for 45-50 minutes or until bread tests done. Cut into wedges and serve warm."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 272 calories","fatContent":"14g fat (7g saturated fat)","cholesterolContent":"68mg cholesterol","sodiumContent":"551mg sodium","carbohydrateContent":"26g carbohydrate (3g sugars","fiberContent":"2g fiber)","proteinContent":"10g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.9,"reviewCount":10,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Cajun","video":{"@type":"VideoObject","name":"Creole Cornbread","description":"Check out this video for how to make Creole Cornbread","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpthumbnailsprod\/Creole%20Cornbread_thumbnail.jpeg"],"uploadDate":"2020-09-5 17:23:24","duration":"P0DT0H1M28S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2020\/08\/FPfT2wzh-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-08-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mollie495"},"reviewBody":"
I don't know what the final texture was to be like regular cornbread with corn chunks or more of a corn pudding. I wound up having to cook it 20 minutes longer, it was doughy in the middle. It is a hot day and can't blame it on altitude. I might want to add a little flour to it next time, can't rely on the rice\/cornmeal to soak up all that liquid. I also added some sugar and Cajun seasoning to it and more mild jalape\u00f1os and left out the onions so my dog baby could have a bite or two. I'm not a big fan of cooked onions anyway...to me they're to be used medicinally or raw. I might make it again but also have to use organic corn meal since most corn grown in the America is GMO. Thank you, recipe was worth trying. My favorite recipe of Taste Recipes is Texas Caviar, can't go wrong with that one!<\/p>
<\/p>
Please don't use canola oil in anything you cook. It is a GMO seed and is the worst oil you can use in food and not good for you. Organic isn't much better. There are much better choices out there. Research is out there or check out Dr. Berg on YT. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"angela32"},"reviewBody":"This was delicious, a different cornbread that it's own side dish. After reading the comments, I did add cajun creole spice blend. It was perfect.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pugsley61"},"reviewBody":"made this several times and once for a bbq contest, placed second with it. very good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KarenEmerson"},"reviewBody":"Great texture but needs a lot of seasoning, very bland...Love how heavy it is...almost a meal in its self","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"crochets"},"reviewBody":"I followed recipe exactly as written. It was wonderfully moist but lacking in flavor. Needs some creole spices to jazz it up. 3 stars for texture, moistness & presentation out of the cast iron pan.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rebelwithoutaclue"},"reviewBody":"Depending on where you live in the South or whom you talk to, cornbread needs some sugar.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jo AnnOrtiz-Burrus ","givenName":"Jo","familyName":"AnnOrtiz-Burrus"},"reviewBody":"I made this recipe recently and it was very good. I also used the Zatarains yellow rice, but I think the next time I make it I will use less rice and more corn meal. I had trouble getting the toothpick to come out dry at elevation 4400 feet, and I had to leave it in the oven for another 12 or 13 minutes. it\u2019s a great recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shelleyshain"},"reviewBody":"I added a can of green chilis and still found this to be a bit bland. I also added some fresh orange peel for brightness which worked very well. We also found the addition of rice created an odd texture (might be a Northern USA (MI) thing). I think I would make this without the rice and use a mix and add the stuffings plus cumin, chili powder and garlic to the mix. On a bright note, it was one of the moistest corn breads I have made.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"delowenstein"},"reviewBody":"I found this bread to have a moist and cheesy flavor! I just did 2 changes-I didn't have canola oil, so I used vegetable oil and also used 2% milk since that was what I'd had available!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ChocSunde"},"reviewBody":"I made this cornbread and it was good but it didn't have enough flavor. I made it again but instead of using white rice, I used zatarains yellow rice. The texture of the yellow rice was firmer (which was better), not soft as the white rice. The flavor was perfect. Next time I'm going to use Jiffy box corn muffin mix and just add all the stir-ins. I'm sure it will be good also.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Creole Cornbread","description":"Check out this video for how to make Creole Cornbread","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2020\/08\/FPfT2wzh-Uot7Fvi8.mp4","duration":"88.00","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2020\/08\/poster-32.jpg","advertising":true,"jw_id":"FPfT2wzh","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/FPfT2wzh-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/FPfT2wzh\/poster.jpg?width=720","jw_publish_date":"08\/17\/2020"},"rms_legacy_id":"2378","romance_copy_dek":"Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. 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