Cast Iron Cornbread with Southern Creole Sauce
This moist, buttery speed scratch cornbread that has a fluffy center and golden chewy edges.
Active Time: 15 minutes
Total Time: 1 hour
2 cups cooked white rice
1 cup yellow cornmeal
1/2 cup chopped onion
1 to 2 tablespoons seeded chopped jalapeño peppers
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature
1 cup whole milk
1/4 cup canola oil
1 can (16-1/2 ounces) cream-style corn
3 cups shredded cheddar cheese
S&F Southern Creole Sauce
- In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
- 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. cast iron skillet with cornmeal. Pour batter into skillet.
- Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
- S&F Southern Creole Sauce, use liberally as a topping, dip or spread.