Cornbread is a favorite across all the American South, and in New Orleans it gets a delicious upgrade with traditional Creole and Cajun flavors. This recipe from The Gluten-Free Cookbook uses cooked rice in addition to cornmeal and canned creamed corn for extra richness, and is flecked with jalapeños.
Cornbread
Cornbread is a favorite across all the American South, and in New Orleans it gets a delicious upgrade with traditional Creole and Cajun flavors. This recipe uses cooked rice in addition to cornmeal and canned creamed corn for extra richness, and is flecked with jalapeños.
Ingredients
- 65 g yellow cornmeal
- 200 g long-grain rice
- 1 small onion chopped
- ½ tbsp seeded and sliced jalapeños
- 2 tsp sea salt
- a pinch bicarbonate of soda
- 1 free-range egg
- 120 ml milk
- 4 tbsp rapeseed oil
- 200 g tinned creamed-style corn
- 250 g Cheddar cheese
Instructions
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In a pan of boiling water, cook the rice until tender, about 14 minutes. Drain well.
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Preheat the oven to 180°C/Gas Mark 4. Grease a 10-inch (25 cm) round cake pan with butter and sprinkle with cornmeal.
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In a large bowl, stir together the cooked rice, cornmeal, onion, jalapeños, salt, and bicarbonate of soda.
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In a separate bowl, beat together the egg, milk, and oil. Stir in the creamed corn. Add the mixture to the rice and stir gently to combine. Stir in the cheddar. Scrape the batter into the prepared pan.
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Bake until the top is crisp and golden brown, about 30 minutes. Serve warm.