Creole Cornbread Recipe
Creole Cornbread Recipe - Cornbread is a staple of Cajun and Creole cuisine. So if you've never had then you're in for a real treat!
Creole Cornbread Ingredients
2 cups Cooked Rice
2 large Eggs, room temperature
1 cup Whole Milk
1 cup Yellow Cornmeal
1/2 cup chopped Onion
1 - 2 tbsp chopped Jalapeno Peppers
1/2 tsp Baking Soda
1 tsp Salt
1/4 cup Canola Oil
1 (14.5 ounces) can Cream-Style Corn
3 cups shredded Cheddar Cheese
**** Note ****
To level this Creole Cornbread up even further add these ingredients:
1 tbsp Creole Seasoning (I strongly suggest Creole Kick)
1 tsp Cumin
Small Shrimp can be added as well
2 - 3 tbsp chopped Jalapenos with seed for that bite!
Enjoy!
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Creamy Cajun Red Beans & Rice With Smoked Sausage And Cornbread
-Ingredients For Cajun Red Beans-
3 Ribs of Celery-3 Medium Vidalia Onions-
1 Head of Garlic-1 Pack Hillshire Farm Smoked Sausage-
1 Pack Manda Green Onion Sausage-2 lbs Camellia Red Beans-
1 Large Bell Pepper
Granulated Garlic-Salt-Pepper-Tony Chachere's-Crystal Hot Sauce-Olive Oil-Butter...
-Ingredients For Cornbread-
3 Large Eggs-1 Cup Half & Half-3 Packs Jiffy Cornbread-
1 Stick Sweet Cream Butter..
***Directions For Cajun Red Beans***
Add 1 Tbsp of Olive Oil To Pot-Cut Sausage and Add It To The Pot.
Let The Sausage Cook On Low Fire and Continue Stirring The Sausage Until Browned.
Set Sausage Aside. Chop Onions-Bell Pepper-Garlic-And Celery Put In The Pot With The Oil From The Sausage! Add 1 Stick of Butter-
1 Tbsp Salt-1 Tbsp Tony Chachere's-1 Tbsp Granulated Garlic-
1/8 Tsp Black Pepper. Let cook until translucent. Put Red Beans Into Container To Rinse Thoroughly. Add Beans Into Pot and Add 23 Cups of Water-1 Tbsp Salt-1 Tbsp Tony Chachere's-
1/8 Tsp Black Pepper-1 Tbsp Granulated Garlic Stir Let Come To A Boil On Medium Fire Once Boiling Lower Your Fire and Let Cook For 3 Hours! The Last 10 Minutes Add Your Sausage Let Cook For 5 Minutes Mash Your Beans On The Side of Your Pot..
Then Add 20 Shakes of Crystal Hot Sauce Stir and Serve!
***Directions For Cornbread***
Preheat Your Oven To *375 -In One Container Add
3 Packs of Jiffy Cornbread-3 Large Eggs-1 Cup of Half & Half and
2 Tbsp Sugar & Mix Together. Take Your Pan And Coat The Whole Pan With Sweet Cream Butter Then Pour Cornbread Batter Into Pan-
Level Your Batter and Sprinkle Evenly 1 Tbsp of Sugar-
Cut 1 Stick of Butter Into Slices and Place On Top.
Put In Oven for 15-20 Minutes. When You Take The Cornbread Out of The Oven Rub The Top With Butter and Sprinkle 1 Tbsp Sugar On Top! Let Sit For 10 Minutes And Serve!
Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
Cajun Red Beans, Rice, & Sausage
I show how to cook Cajun Red Beans, Rice, and Sausage with Cornbread.
Canon G30 used to shoot this video:
Music:
Nile's Blues Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0