Creole Cornbread Recipes

CREOLE HOT WATER CORNBREAD

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.

CREOLE CORNBREAD RECIPE

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Add 1 tbsp of oil to the cast iron skillet and heat over medium heat.
• Add the jalapeno, onion, and bell pepper and cook over medium heat until onions are translucent and tender.
• Remove the vegetable mixture of heat and transfer to bowl.
• Wipe out cast iron skillet and add one tbsp of oil back in. Put it in the oven for 10 minutes.
• In a medium bowl, mix the cornmeal, baking powder, baking soda, creole seasoning, and pepper together, combining well.
• Add buttermilk, corn, eggs, and the remaining 4 tbsp of oil. Mix until combined.
• Add the vegetables and cheese and fold in gently.
• Remove skillet from the oven and add the cornbread mixture.
• Bake until golden brown and an inserted toothpick comes out clean. Approximately 40 minutes.
• Allow to cool for about 10 minutes. Cut and serve.

BEEFY CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees and spray a 9 x 13 casserole dish with cooking oil spray.
• Brown ground beef with onions and peppers. Season with creole seasoning while it browns.
• While beef browns, mix cornmeal and milk and egg in a bowl.
• Once beef has browned, add cream style corn and cornmeal mixture and stir quickly until combined. Immediately pour this into casserole dish.
• Top with cubed butter and bake for 25 minutes.
• Remove from oven and top with shredded cheese and chopped parsley.

CORNBREAD

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

CREOLE GUMBO WITH CORNBREAD MUFFINS

Steps:

• For the gumbo, cut the sausage into ½" (1-cm) slices. Using the Food Chopper, coarsely chop the onion and bell pepper. Slice the celery into ½" (1-cm) slices. Heat ½ cup (125 mL) of the oil in the All-Purpose Pot over medium-low heat for 3 minutes. Slowly whisk in the flour using the Nylon Spiral Whisk; stir constantly for about 10 minutes, or until the roux is milk chocolate in color. Remove the roux from the pot and set it aside.Add the remaining 1 tsp (5 mL) oil, celery, onion, bell pepper, and garlic pressed using the Garlic Press to the pot. Cook for 3 minutes or until softened, stirring occasionally.Stir in the broth, tomatoes, roux, seasoning blend, and sausage; bring the mixture to a boil. Reduce the heat; cover and simmer for 20 minutes, stirring occasionally.Meanwhile, for the cornbread, spray 6 1-Cup (250 mL) Prep Bowls with nonstick cooking spray; place the bowls into the 12" (30-cm) Steamer. Combine the cornbread ingredients in a small bowl and mix well. Spoon about ¼ cup (50 mL) of the batter into each prep bowl.Stir the shrimp and okra into the pot. Place the steamer on the pot. Cover and cook 18-22 minutes or until a wooden pick inserted into the center of the cornbread comes out clean.Remove the steamer to a hot pad or trivet; let it stand for 5 minutes. To remove the cornbread, run a knife around rims of the prep bowls and invert. Ladle the gumbo into bowls and serve it with the cornbread and hot cooked rice, if desired.

CREOLE CORNBREAD

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.

CREOLE GUMBO WITH CORNBREAD

Steps:

• To make the gumbo, heat the oil in a large saucepan over a medium heat and add the chicken and sausage. Brown on all sides, remove and set aside.
• Heat a little more oil if needed in the pan and add the onion, celery and pepper. Fry for 5-10 minutes, stirring regularly until softened. Add the garlic, Cajun seasoning and thyme and stir continuously for about 20 seconds or so, until aromatic.
• Return the chicken, sausage and any juices back to the pan. Add the flour and stir to coat all of the ingredients. Add the stock (you will only need half of it if you don't include the okra), tomatoes and okra, if using, bring to the boil, then reduce the heat to low and simmer with the lid on for 15-20 minutes until cooked. Season with salt and pepper. Add the prawns (do not add prawns now if you are freezing the gumbo, see tip) and cook for a few minutes until they are pink and just cooked.
• To make the cornbread, preheat the oven to 200C/180C Fan/Gas 6 and grease two 6-hole muffin tins or one 12-hole muffin tin with a little melted butter.
• Heat about a tablespoon of the butter in a small frying pan. When it starts to foam, add the spring onions, sweetcorn and chilli and fry for about 5 minutes, stirring often, until the sweetcorn is golden.
• In a small bowl, mix together the polenta, flour, baking powder and salt. In a large bowl, whisk the soured cream with the eggs, milk and remaining melted butter until smooth. Fold the dry polenta mixture into the soured cream mixture until you have a smooth batter and then stir in the sweetcorn mixture until evenly mixed. Divide the mixture between the holes in the muffin tins and bake in the oven for 25-30 minutes until golden and cooked through.
• Garnish the gumbo with the amaranth and spring onions and serve with the lime wedges and muffins alongside. Store any leftover cornbread in an airtight container for up to 3 days.

CREOLE CORNBREAD STUFFING (EMERIL'S)

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 CORN BREAD

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.

CREOLE CORNBREAD STUFFING

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.