Best Easy Corn Creole Recipes

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CREOLE CORNBREAD



Creole Cornbread image

Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. -Enid Hebert, Lafayette, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 12

2 cups cooked rice
1 cup yellow cornmeal
1/2 cup chopped onion
1 to 2 tablespoons seeded chopped jalapeno pepper
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature
1 cup 2% milk
1/4 cup canola oil
1 can (16-1/2 ounces) cream-style corn
3 cups shredded cheddar cheese
Additional cornmeal

Steps:

  • In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

Nutrition Facts : Calories 272 calories, Fat 14g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

EASY CORN CREOLE



EASY CORN CREOLE image

The original recipe for this dish came from the cookbook OLD FARMERS ALMANEC EVERYDAY COOKBOOK. I used coconut oil instead of vegetable or canola oil, and I added a bit of Cajun spice to add a bit more flavor without adding calories. You can omit the cheese all together if you want to eliminate even more calories. I chose to...

Provided by Rose Mary Mogan

Categories     Side Casseroles

Time 30m

Number Of Ingredients 10

2 Tbsp coconut oil
1 tsp black pepper
1 tsp cajun spice
1 c chopped yellow onions
1 large green bell pepper, chopped
2 c diced tomatoes (i used canned tomatoes drained)
1 tsp sugar
2 c corn (fresh or frozen)
2 Tbsp real bacon bits (i used hormel)
2/3 c shredded cheddar cheese (original used 1 1/2 cups)

Steps:

  • 1. This is the book where the original recipe was found. A great book USING easy to find everyday ingredients. I used fresh corn off the cobb if you use frozen the prep time will be less.
  • 2. Chop onions and bell pepper and set aside till needed.
  • 3. Remove corn from cob with a sharp knife if using fresh. Make it easier to remove by placing a soup/cereal bowl upside down in a larger bowl, then rest the cob on the smaller bowl, and cut along the sides of the corn to remove kernels.
  • 4. Add the coconut oil to a large skillet, then heat over medium high heat. Add the onions and chopped peppers and cook for 5-7 minutes till transparent.
  • 5. Then add the drained diced tomatoes and stir to blend together, add the spices, add salt if desired.
  • 6. Add the corn and continue to cook over medium high heat, stirring frequently to prevent sticking.
  • 7. These are the main ingredients used in this recipe. Adding the 2 Tbs of REAL Bacon bits ONLY ADDED 50 CALORIES TO THE entire dish, & it packs a lot of flavor. Just 149 calories for one serving.
  • 8. When the vegetables are tender after about 5 to 7 minutes, add the real bacon bits, stir, then top mixture with shredded cheddar cheese. TURN OFF HEAT. Then cover skillet with lid to allow cheese to melt.
  • 9. Serve immediately while still hot.

CORN OKRA CREOLE



Corn Okra Creole image

This dish is representative of my area of the country, and particularly the Texas-Louisiana border. The okra, corn and Creole seasonings are all popular here. -Ruth Aubey, San Antonio, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 cup chopped green pepper
1/2 cup chopped onion
3 tablespoons canola oil
2 cups fresh or frozen corn or 1 can (15-1/4 ounces) whole-kernel corn
1-1/2 cups sliced fresh or frozen okra
3 medium tomatoes, peeled and chopped (1-1/2 cups)
1 tablespoon tomato paste
1/4 teaspoon dried thyme
Salt to taste
1/4 teaspoon coarsely ground pepper
1/2 teaspoon hot pepper sauce, optional

Steps:

  • In a large skillet, saute green pepper and onion in oil until tender. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally. , Stir in the tomatoes, tomato paste, thyme, salt, pepper and, if desired, pepper sauce. Cover and simmer for 3-5 minutes, stirring occasionally.

Nutrition Facts : Calories 147 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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