Cornbread is a favourite across all the American South, and in New Orleans it gets a delicious upgrade with traditional Creole and Cajun flavours. This recipe uses cooked rice in addition to cornmeal and canned creamed corn for extra richness, and is flecked with jalapeños to take it up a notch.
Preparation time: 20 minutes
Cooking time: 50 minutes
Makes: 1 loaf
Ingredients
- 1 cup (200g) long-grain white rice
- butter, for greasing
- 1/2 cup (65g) yellow cornmeal, plus more for the pan
- 1 small onion, chopped
- 1/2 tablespoon seeded and sliced jalapeños
- 2 teaspoons sea salt
- pinch of baking soda (bicarbonate of soda)
- 1 egg
- 1/2 cup (120 ml) milk
- 4 tablespoons canola (rapeseed) oil
- 1 3/4 cups (220g) canned creamed-style corn (about half a 418g can)
- 250g cheddar cheese, grated
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Method
In a pot of boiling water, cook the rice until tender, about 14 minutes. Drain well.
Preheat the oven to 180°C (350°F/Gas Mark 4). Grease a 25cm (10 inch) round cake pan with butter and sprinkle with cornmeal.
In a large bowl, stir together the cooked rice, cornmeal, onion, jalapeños, salt, and baking soda (bicarbonate of soda).
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.
The Gluten-Free Cookbook by Cristian Broglia is published by Phaidon, priced $65, available now.
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