Corn Creole

This is my adaptation of a recipe I found on the Cajun Grocer's web site.


We really enjoyed this. I added some more heat by adding two large diced jalapeños. You can leave them out, of course.

Makes: 6-8 servings
Prep time: 10 minutes
Cook time: 40 minutes
Printable Recipe

• 3 T bacon drippings
• 1 cup onion, chopped
• 1/2 cup green bell pepper, chopped
• 2 large jalapeños, diced
• 2 cups cream-style corn (I substituted whole kernel sweet corn)
• 1 large egg, beaten
• 2 cups milk
• 1/2 cup yellow cornmeal
• 1/2 t cayenne pepper
• Salt to taste
• 1/4 cup Panko breadcrumbs
• 6 1/2 T pats of butter

1. Preheat oven to 350 F.

2. Heat the bacon drippings in a large pot over medium heat.

3. Add the onions and peppers and cook, stirring, for about 5 minutes.

4. Add the corn, egg and milk and cook, stirring occasionally, for another 5 minutes.

5. Add the cornmeal and stir until the mixture thickens.

6. Season with salt and add the cayenne.

7. Pour into a lightly oiled baking dish.

8. Sprinkle top with breadcrumbs and dot with butter.

9. Bake for 30 minutes or until hot and bubbly.