Creole cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is a classic Southern dish that is made with cornmeal, flour, and a variety of seasonings. Creole cornbread has a slightly sweet flavor and a moist, crumbly texture. It is often served with butter, honey, or molasses. Creole cornbread is a great way to use up leftover cornmeal. It can also be made with fresh corn on the cob. This article will provide you with a few tips for making the best Creole cornbread, as well as several different recipes to choose from.
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CREOLE CORNBREAD
Cornbread is a staple of Cajun and Creole cuisine. 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
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- 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. ovenproof 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.
Nutrition Facts : Calories 272 calories, Fat 14g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
CREOLE CORNBREAD STUFFING
Chock full of spices that really make this stuff sing. This is enough for one turkey.
Provided by Kevin Ryan
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 4h
Yield 20
Number Of Ingredients 28
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.
- Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
- Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry ingredients, mixing just until incorporated. Pour into prepared pan.
- Bake in preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
- To Make Stuffing: In a small bowl, combine the 2 tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves.
- In another bowl, combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
- Melt 1 cup butter in a large frying pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock and Tabasco. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix; remove pan from heat.
- Whisk 7 eggs and evaporated milk; pour into stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl; cool before stuffing turkey.
Nutrition Facts : Calories 322.6 calories, Carbohydrate 30.3 g, Cholesterol 154.4 mg, Fat 18.7 g, Fiber 2.4 g, Protein 9.9 g, SaturatedFat 10.4 g, Sodium 1280.7 mg, Sugar 8.6 g
CREOLE CORNBREAD STUFFING (EMERIL'S)
Saw this on Good Morning America. I decided immediately it had to be a last minute addition to our Thanksgiving menu. My 22 year old son was thrilled to have it assigned to him ("instead of a sissy salad"). He breezed through making it and we all thought it was so good it had to have a permanent place on our Thanksgiving menu. Highly recommended (although it may be a tad spicy for some -- if you are timid about spices, go easy on them).
Provided by SharleneW
Categories Pork
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F Grease a 10x15-inch baking dish or two 9-inch square baking dishes with the butter.
- Combine the chicken stock, cream, milk, eggs and 1 tablespoons Essence in a large bowl and whisk to blend. Add the dried cornbread and stir to mix, breaking up the pieces with a wooden spoon. Cover and refrigerate for 1 hour.
- Meanwhile, heat a large skillet or medium pot over high heat. Add the andouille and cook until browned, about 5 minutes.
- Add the vegetable oil and reduce the heat to medium high. Add the onions, celery, bell peppers, remaining 2 teaspoons Essence, the salt, black pepper, and cayenne; stir to mix.
- Cook the vegetables, stirring occasionally, until very soft and golden, about 15 minutes. Add the garlic and thyme; cook until fragrant, about 30 seconds. Remove from the heat and add to the cornbread mixture. Stir to mix well.
- Pour into the prepared baking dish(es) and bake until golden brown, 35 to 40 minutes.
- Remove from the oven. Serve warm.
CREOLE HOT WATER CORNBREAD
A very simple recipe. These crispy little patties are fried and served warm, drizzled with honey, maple syrup or honey butter.
Provided by Walita J Powell
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 22m
Yield 12
Number Of Ingredients 7
Steps:
- Combine the cornmeal, Creole seasoning, onion, and sugar in a medium bowl. Pour in boiling water and shortening; stir until the shortening melts.
- Melt lard or bacon fat to a depth of 1/2 inch in a large skillet; bring to a temperature of 375 degrees F (190 degrees C) over medium-high heat. Shape heaping tablespoons of the dough into flattened balls (thickness is a personal preference). Fry in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 129 calories, Carbohydrate 15.9 g, Cholesterol 4.1 mg, Fat 6.5 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 31 mg, Sugar 1 g
CREOLE CORNBREAD DRESSING
A friend found a recipe for creole cornbread stuffing on allrecipe.com, which I adapted for cornbread dressing. It is spicy but not too spicy. Everyone enjoyed it at Thanksgiving along with the creole smoked turkey.
Provided by Good Cook Wanda
Categories Breads
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees.
- Finely crumble cornbread into a large bowl.
- Combine salt, peppers, onion powder, oregano, thyme, basil, bay leaves in a small bowl.
- Melt butter in a large skillet. Add onions, bell pepper, jalepeno pepper, and garlic. Saute until soft. Do not brown.
- Add parsley and spices to skillet for a minute.
- Add vegetables and spices to the bowl with cornbread.
- Put broth in a large pot & bring to a boil.
- Add hot broth, one cup at time, to cornbread mixture in bowl. Mixture should be somewhat soupy.
- Mix egg & evaporate milk together. Add to cornbread mixture.
- Grease a 9 x 13 pan. Pour dressing into pan. Cook at 375 degrees for 35 - 45 minutes until bubbly all through.
CREOLE PORK CHOPS & CORNBREAD CASSEROLE
From The Black Family Reunion cookbook. Leah Chase, Chef/Co-Owner of Dooky Chase Restaurant, New Orleans,La.
Provided by mightyro_cooking4u
Categories Pork
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Melt 2 T Butter Flavor Crisco in large skillet on medium heat. Add 4 chops. Brown both sides. Repeat with remaining chops. Remove from skillet. Set aside. Add remaining 2 T Butter Flavor Crisco, onion, celery, green pepper and garlic to skillet. Cook and stir until tender. Remove from heat.
- Combine cornbread, egg and half of onion mixture in medium bowl. Set aside.
- Add tomatoes, tomato sauce, brown sugar, chili powder, salt, pepper, cayenne and bay leaf to remaining mixture in skillet. Simmer about 10 minutes. Remove from heat. Remove bay leaf.
- Place 4 pork chops in 3 qt casserole. Spread cornbread mixture over chops. Arrange remaining chops on top. Pour sauce over chops. Cover.
- Bake at 350 degrees for 45 to 55 minutes, or until chops are tender.
CREOLE PORK CHOPS & CORNBREAD CASSEROLE RECIPE - (4.5/5)
Provided by PineyCook
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Melt 2 T Butter Flavor Crisco in large skillet on medium heat. Add 4 chops. Brown both sides. Repeat with remaining chops. Remove from skillet. Set aside. Add remaining 2 T Butter Flavor Crisco, onion, celery, green pepper and garlic to skillet. Cook and stir until tender. Remove from heat. Combine cornbread, egg and half of onion mixture in medium bowl. Set aside. Add tomatoes, tomato sauce, brown sugar, chili powder, salt, pepper, cayenne and bay leaf to remaining mixture in skillet. Simmer about 10 minutes. Remove from heat. Remove bay leaf. Place 4 pork chops in 3 qt casserole. Spread cornbread mixture over chops. Arrange remaining chops on top. Pour sauce over chops. Cover. Bake at 350 degrees for 45 to 55 minutes, or until chops are tender.
Tips:
- Use fresh cornmeal for the best flavor. If you can't find fresh cornmeal, you can use stone-ground cornmeal, but it won't have as much flavor.
- Don't overmix the batter. Overmixing will make the cornbread tough.
- Preheat your oven to the correct temperature before baking the cornbread. This will help ensure that the cornbread cooks evenly.
- Bake the cornbread until a toothpick inserted into the center comes out clean. This will help ensure that the cornbread is cooked through.
- Let the cornbread cool for a few minutes before serving. This will help prevent it from crumbling.
Conclusion:
Creole cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. It's easy to make and can be tailored to your own taste preferences. Whether you like your cornbread sweet or savory, there's a recipe out there for you. So next time you're looking for a side dish to serve with your favorite meal, give Creole cornbread a try.
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