Description
Golden, moist, and full of Southern flavor, this Creole Cornbread combines the sweet aroma of cornmeal with savory vegetables like onions and bell peppers. Perfect as a side for soups, stews, or Louisiana-style meals, it’s a versatile bread that’s easy to make and loved by the whole family.
Ingredients
1 cup cornmeal
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 large eggs
1 cup milk or buttermilk
¼ cup melted butter or vegetable oil
½ cup finely chopped onion
½ cup finely chopped bell pepper
¼ cup chopped celery (optional)
½ teaspoon garlic powder (optional)
Instructions
Preheat oven to 400°F (200°C) and lightly grease a cast-iron skillet or baking pan.
In a large bowl, mix cornmeal, flour, salt, and pepper.
In another bowl, whisk eggs with milk and melted butter/oil.
Combine wet and dry ingredients gently until smooth but slightly lumpy.
Fold in onions, bell peppers, celery, and optional garlic powder.
Pour batter into the skillet, spreading evenly.
Bake 20–25 minutes until golden and a toothpick comes out clean.
Let cool 5–10 minutes, then slice and serve warm
Notes
Don’t overmix the batter to keep it tender and moist.
Sauté onions and peppers before folding in for extra depth of flavor.
Use a cast-iron skillet if you want crisp edges; a regular pan works too.
Store leftovers wrapped at room temperature for 1–2 days or freeze for up to 3 months.
Pair with soups or stews to soak up all the flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 6–8