The BEST Creole Cornbread — Moist, Cheesy & Packed with Flavor

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Bring a taste of Louisiana to your table with this Cheesy Creole Cornbread — a moist, savory twist on the classic Southern favorite! Made with cream-style corn, cheddar cheese, jalapeño, and cooked rice, this easy baked cornbread is bold, flavorful, and perfect with gumbo, BBQ, or chili.

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[Music] Okay, folks. This is what we going to be doing. You guys seen the thumbnail. I done made this video. I’ve done it a couple of times and I would like to think that I’m getting better at making videos and with my explanation. So, listen. We doing a Creole cornbread. If you guys want to know what you serve this with, serve it with everything. Let’s get it. Okay, folks. So, look. The first thing we’re going to do is we going to preheat our oven, right? I hit bake 350, which seems to be always the temperature that I use mostly. So, now we going to open this up. I just want to show you guys. Look, my rack is kind of high, right? So, what I want to do is I want to lower my rack down here as low as possible. I can actually go a little lower. I got another rack, but I’m leave that in there. So, this is about the second from the bottom. This is key. Heating element is at the top. It’s further down. We don’t have to worry about getting them dark looks on there, right? And then now, let’s talk about the time. Now, we going to leave this in there for about 45 to 50 minutes. You know how we check it. We always use a toothpick, stick it in. When it comes out clean, you know what I mean? You know it’s really ready. So, we’ll check it at 45 minutes. So, as you guys can see, it’s not a whole lot of ingredients, right? So, I like to show my ingredients. And then don’t forget the full ingredient list, which is printable, is on my website. That’s smoking grillingwithab.com. And that’s witab.com. Now, look, we f to do this. And you remember how I tell you guys like whenever I you get a recipe from me, I follow these same instructions, right? So, I got myself a big bowl. And I know I’m getting ready to have two stations. So, behind me, I just didn’t want to have everything out, but I can. I’ll put this right here. And what we going to do is this is going to be my dry and this is going to be my wet. Right? So this is what we do. I take my cornmeal and these these are my dry and then I’m going to put my onion right here cuz I’m going to prep my onion. Right? And this is what I mix there. Now the reason I’m have this right here some people be asking me like what do you guys uh you know what’s the name brand of what I’m using? There it is right here. This is the yellow cornmeal that I use. You see that right there? This is it folks. I’m going to set this behind me. You know what I mean? cuz I really want to just like cover that cuz it it’s so many different uh cornmeals you guys can use. You know what I mean? If I open this up right now, I got them all. Now, with that being said, let’s go ahead and get this going. Put my dry in here. Right. And now, let me just go ahead and cut this down, dice this up, and add that to it as well. All right. So, I’m going to move these over. These will be the onions I put in here. Now, we’re going to go ahead and do this jalapeno. Uh give you guys a little bit of a heads up when working with a jalapeno, you guys. You know what I mean? Uh, don’t touch your eyes. Or I probably should have said don’t touch nothing else, but okay. So anyway, I done learned this stuff the hard way. I cut mine down about a quarter of an inch, right? Unfortunately, I had to get one of these out of all the ones. I like my jalapeno, especially when I’m cooking with them. I like for them to be straight, right? But it’s okay. Even though it was curved like that, that’s cool. And then look how big and fat this one is. That’s up to you how much you guys put in here. I don’t think that I’m going to put any more. I just cut this right now. Leave that like that. Right. And then I’m going to go ahead and take some of these seeds out. So, if you just want to go ahead and just cut around, you know what I mean? You want to take this little web that they have in the middle. You take that out, too. I’m just going to give it to you and adjust. We pop that out. And there we go. Now, you guys can cut these down. You can dice them. You can do whatever, you know. Uh, I’m probably going to take a couple of them and just dice it down just so it have a little bit more jalapeno in there. But I like the way it looks. And to be honest with you guys, I’m not really a jalapeno type guy. But I do like it in this cornbread, though. I ain’t going to lie. All right, so now we getting ready to set up our wet, right? Obviously, you got to have, you know, some kind of way to go ahead and start it. Did y’all see that? I’m not even going to cut that out. Did you see I dropped it? I heard it crack and bam, AB just caught it. Man, when you cool with the kitchen and you won with all of that stuff come into play. All right, I’m going to quit patting myself on the back and I’m going to get down. What I’m doing now is I’m putting everything that I need for wet over this way. Look, this is canola oil. I know everybody be asking like, “Hey, be using canola vegetable oil. Is it extra virgin?” But for this right here, I have the most success with this. To be honest with you, that extra virgin would work fine, too. Especially if we went ahead and did some kind of uh garlic infused, scallion infused or something like that. Right. So, this is what I’m going to do. Since I got this in my hand, we got to have a quarter cup. I’m gonna go ahead and just add some of this to it right now. Look, when I measure, I measure and I’m pretty precise. I’ll let you guys know whenever I do something. And that term would be called heaping. Heaping mean if it was something dry and it said a quarter, I go in there and you know how you have that mountain on the top, that would be considered a heaping. Now we got this done. I’m going to go ahead and add in my milk. And you know what I’m doing? Every time you guys see me reaching to my left, your right, you know that putting a hot soapy water cuz in between like what I’m trying to say is when I get done with putting this in the oven, by the time it’s finished, my whole kitchen is clean. Only thing left to do is go ahead and open up my can. Right? So, I’m going to go ahead and hold it like this so you guys can see it from that angle, from this angle. Right? And yes, it is. It is a cream style corn. Don’t skip on this. And then some of you guys out there that don’t even eat corn, please just think of it this way. If you don’t like corn, take it out. You know what I mean? But if you want the full effect of this Creole cornbread, listen to this. Creole cornbread. Corn meal. You got it. If you’re paying rent every month without earning anything in return, let me introduce you to Built, the loyalty program for renters that transform rent payments into valuable rewards. Here’s how it works. Built lets you earn rewards just by paying your rent. It’s completely free to join and you can start earning points no matter where you live. When you pay rent through built, you earn built points. And the point guy has ranked this the most valuable point currency out there. Those points can be redeemed for things like flights, hotel stays, fitness classes, lift rides, Amazon.com purchases, and even future rent payments. And built isn’t just about travel or shopping. They also unlock fun experiences in your neighborhood like, you know, dining, comedy night. Basically, your rent turns into rewards and perks you can actually enjoy. So, if you’re paying rent every month, you might as well give something back for it. Just scan the QR code on the screen or click the link in my description to sign up. And don’t forget to use my URL so they know that I sent you. Now, back to the video. Now, I’mma go ahead and whisk. You know, now that I done done it this way, you know what? I probably should have just put my eggs in here first and then did it. You know what I mean? Know less splash, but luckily I’m using a bowl. It’s tall enough. I’m not getting a whole lot, right? So, we’ll just add this in here like that. And if you guys want to know, let me know down in the comment section below. And what I’m thinking about is like scrambling egg. If you guys want to know what the secret is to making like a restaurant style scrambled egg, just talk to me down at the bottom and I’ll just tell you I’ll answer. I made a video of doing it, but you might want to check that out. But I’ll give you guys a short answer. Tell you what to put in in your egg and how long to let it sit. All right. Now, I’m going to come in here and then, you know, I always talk about this, too. So, anybody new here, I try to tell everybody having the right proper tool for what you’re doing will make a world of a difference, especially when working on a car and cooking, right? So, we want to get all our ingredients. We got it in here. I’ll just put that there. Now, I’m getting ready to just mix this together. You don’t need no whisking that action. Actually, that’s what I’m doing. But, we don’t need to be splash nothing like that. This is what we want to have. Oh, yeah. All right. So, this is what we doing. I’m going to only thing we got left really is to just add our rice. Now, I add my rice here. You know what I mean? Uh, and then you guys haven’t had a chance to really go check it out, but look in the recipe is a day old rice. I like to use day old rice. It’s a little bit firmer. you know, it’s dried out as much as it’s going to do. You know what I mean? And then you just mix it all up. Now, some of y’all that eat everything with your brain, which is like all of us really, you know what I mean? For those of you guys that really can’t understand it, you know what I mean? This might seem a little different for you. It is actually a different uh cornbread, but I promise you this right here is so easy to make. But just not even talking about that, if you just talk about the flavor that it gives you, it’s fire. Now, this is what we going to do. Now, we going to take our wet and we going to add this to our dry. I could have used a spaster, but because this is like rubber, you know what I mean? I I get away with it by using it. But the would be the right tool, right? This is what I’m going to do. I’m going to take my spatula and I’m kind of like just going to fold this over, right? Just like you guys see me doing right here. Look at that. Yes, sir. You don’t want to just beat it. I like the fold method. And really, you had enough liquid, you shouldn’t get no lumps, right? So, when it comes like that, you see how I just ran it across the eggs? I hope the overhead cam is catching that. That’s key when you run run this around the edge like that and you bring it out. I’ll run it across the bottom. Also, a lot of times when I’m mixing something, I like to use a clear bowl anyway cuz it allow you to look on the side. Now, I’m looking at this right now and I do have another jalapeno. I think I’m going to go ahead and dice half of a jalapeno down. I’ll make all of the adjustments inside of the recipe card. Let me do that and then we’ll go ahead and pour. A lot of times I tell everybody when you melting something, you want to use like the smaller size. But for this particular recipe, the big side, what you guys see right there, that’s okay. We’ll use that to go ahead and just, you know, shred. It’ll be faster. You know what I mean? And you can get it. And don’t worry, when we put it in the oven, it’s all going to melt nice and even. Take a look right down there. I went ahead and diced up a couple of them just to put some more, you know, jalapeno inside of the mix, right? So, what I’m going to do is I got my cornmeal. Just got my baking soda. Let me go ahead and give it a couple pinches of salt. Just one good pinch or two small pinches, right? I got my whisk and I’m going to go ahead and add my onions here. Now, I know I say, you know, we do our dry, but this is going to be considered for the sake of this one as dry. And I love my scraper. You know what? I have some of these. I use them outside on the griddle, but instead of just rubbing my knife all the time picking them up. Yes, sir. So, now just get your whisk and let’s go ahead and incorporate all this together. Mainly, I want my baking soda to be evenly distributed throughout. I just did it like this just so I can get everything, you know, fully incorporated. Right now, I’m going to go ahead and add in my jalapenos. I got these these are kind of big, but I don’t care how they are. If they break, it doesn’t make no difference to me. I promise you, this right here is going to be different. You know what I mean? And when I say different, I mean different on a different note. I got to add this cheese to it. You know what I mean? Without this right here, believe me, the cheese is what’s going to tie it all in together, right? And then we’ll continue with that little folding. You know what I mean? Once you fold this, it’ll thicken up just the way you guys would like it. Look at that. That right there. You see that right there? This is what’s going to make. Now, check this part out. This is for those of you guys that could It’s probably like a couple million bottles of that creole kick. Check this out. All right. You see this right here? We going to sprinkle just a little bit of this in here. Maybe about a teaspoon for the whole cornbread. Right now, we’ll fold that in. I know you guys like, “AB, you know what you doing.” But you guys can look it up. You can see I done this in the past. And then most of the videos you guys are seen out there. A lot of these people are catching a little heads up from this right here. They ain’t got that creole kicked on. All right, the last thing to do is to go ahead and, you know, grease our pan. Now, sometime I use, you know, I got like a spray avocado oil. I mean, but I’m going to do it old school. This the way my granny taught me how to do it. I’m sure if she saw me doing anything other than this, she’d have a fit, right? I just got butter. I smear it all over. Sounds crazy. Yeah, I know. You know what I mean? But we going to do it old school for nostalgia reasons, right? So now we just run this around just like this. Ah, it’s coming out of there anyway. We just go like bring it around. Most people leave it alone right here. Right. This was like the original non-stick. But watch what I’m going to do. Let me get this wrapped up. Let me change my glove. And then now check this out. You remember this? This come back into play right here. Since we grease, I’m just going to go ahead and sprinkle just a couple of tablespoons. Oh, earlier I was talking about heaping. That’s heaping. All right. So we add that there. Then you take it and you just bring this around like this. You guys got it. It just sticks to the butter. How many of y’all be doing this? Talk to me. Any of you got any excess? You know, I mean, you could leave it in there. We just add it. Can’t hurt it. We just fold this in too. And then the next thing do we pour. Now we got it mixed. And now we pour it in the other side. You guys ready? Look at that right there. Ooh. You can see that cheese. Yes, sir. So, listen. We not going to cover this or anything. We going to put this in the oven. I’mma check it at 45 minutes, you know, and actually hit me with, you know, hit it with a toothpick just to check. If it’s not quite ready, I look at it every five minutes, right? Put it in here and I’ll see you guys in 45. Now, this is what it looks like. You guys looked at a little bit of that B-roll of me turning it, you guys can see this right here is fire. If you guys got the ingredients, I’m telling you, once you try this, you probably won’t never look back. Now, I’mma show it like this so you guys can get up close and personal with it. You guys can see it over there. You know what I mean? Now, listen. I’m not going to like fake the font. You done seen that in some of the thumbnails. It depends on which version of this shows you. You know what I mean? I got mashed potatoes. I got myself some my fried chicken. But you know what? I’m not fa over it. We gonna get in, y’all. Cheers. Yes, sir. Oh, now hold on. I don’t know about y’all, but you got to try it. You know what I mean? Uh I know you guys get a chance to see me like eat it. You know what I mean? My emotions. I’m not that type of cat, but if I could do the dance, I’d do it. This right here is really like my go-to. You know what I mean? I like it on the sweet version. You guys can go ahead and do like a a honey butter and put this over the top. You can do that. Uh what would that give us? That sweet and savory. But try this, folks. Let me know what you think. Talk to me down in the comment section below and we’ll go from there. Now, if you’re new to my channel, let’s talk about this. I’m going to tell you what you got to do. You got to like this video. You’re going to smash that subscribe button and you’re going to tell everybody out there. There’s a channel out here that simplifying these recipes and taking a mystery out of cooking. I’m about to eat you guys. I’m out. Peace. Everybody. [Music] [Music]