Recipe Background
A Louisiana Cornbread inspired by a host family's welcome dinner, with a cheesy twist.
The first taste of Louisiana Cornbread takes me back to the year I spent studying abroad in New Orleans. I had just moved into my host family's house, and they decided to throw a welcome dinner with some local delights. I remember the comforting crackle of the skillet heating up and the way the smell of jalapeños mingled with the sweet corn as it all melded together. My host mother was a firm believer in using the freshest ingredients, insisting that her secret lay in soaking the yellow cornmeal overnight in buttermilk. Though I loved her steadfast cooking principles, I opted to simplify things a bit in my own version with a can of cream-style corn.
I'll never forget the warmth of that kitchen, filled with stories and laughter. The cheddar cheese was folded in at the last minute, almost an afterthought but a welcome one, adding a richness that balanced the spice of the jalapeños perfectly. One practical tip my host mother passed down: always let it sit for a few moments after baking. It helps to keep those slices intact and ready to serve without falling apart. I cherish these tweaks every time I prepare this dish, fondly reminiscing about those early days of my culinary adventure.
Ingredients
- 1 cup yellow cornmeal plus more, to taste, for dusting the pan
- 2 cups rice cooked
- 1/2 cup onion chopped
- 2 tablespoons jalapeño pepper seeded and chopped
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 large eggs room temperature
- 1 cup 2% milk
- 1/4 cup canola oil
- 1 (16.5-ounce) can cream-style corn
- 3 cups cheddar cheese shredded
Directions
- Preheat the oven to 350 degrees F.
- Grease a 10-inch ovenproof skillet and sprinkle it with the extra cornmeal to coat.
- In a large bowl, combine the rice, 1 cup of the cornmeal, the onion, the jalapeño pepper, the salt, and the baking soda.
- In a medium bowl, beat the eggs, the milk, and the oil together.
- Add the cream-style corn to the egg mixture and mix well.
- Add the egg mixture to the rice mixture and stir until blended.
- Fold the shredded cheese into the batter.
- Pour the batter into the prepared skillet.
- Bake the cornbread until a toothpick inserted into the center comes out clean, about 45-50 minutes.
- Cut the cornbread into wedges.
- Serve warm.
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