CREOLE CORNBREAD
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
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.
CREOLE GUMBO WITH CORNBREAD MUFFINS
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the gumbo, cut the sausage into ½" (1-cm) slices. Using the Food Chopper, coarsely chop the onion and bell pepper. Slice the celery into ½" (1-cm) slices. Heat ½ cup (125 mL) of the oil in the All-Purpose Pot over medium-low heat for 3 minutes. Slowly whisk in the flour using the Nylon Spiral Whisk; stir constantly for about 10 minutes, or until the roux is milk chocolate in color. Remove the roux from the pot and set it aside.Add the remaining 1 tsp (5 mL) oil, celery, onion, bell pepper, and garlic pressed using the Garlic Press to the pot. Cook for 3 minutes or until softened, stirring occasionally.Stir in the broth, tomatoes, roux, seasoning blend, and sausage; bring the mixture to a boil. Reduce the heat; cover and simmer for 20 minutes, stirring occasionally.Meanwhile, for the cornbread, spray 6 1-Cup (250 mL) Prep Bowls with nonstick cooking spray; place the bowls into the 12" (30-cm) Steamer. Combine the cornbread ingredients in a small bowl and mix well. Spoon about ¼ cup (50 mL) of the batter into each prep bowl.Stir the shrimp and okra into the pot. Place the steamer on the pot. Cover and cook 18-22 minutes or until a wooden pick inserted into the center of the cornbread comes out clean.Remove the steamer to a hot pad or trivet; let it stand for 5 minutes. To remove the cornbread, run a knife around rims of the prep bowls and invert. Ladle the gumbo into bowls and serve it with the cornbread and hot cooked rice, if desired.
Nutrition Facts :
CREOLE MUFFINS
A savory muffin, good with soup. For the American cheese, use something like Velveeta, or use all cheddar.
Provided by Outta Here
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F Coat 12 muffin cups with nonstick cooking spray.
- In a small bowl, mix eggs, milk and butter.
- In a large bowl, combine remaining ingredients.
- Add the egg mixture to the flour mixture and stir just to mix (there will be lumps).
- Pour into muffin cups and bake for 25 to 30 minutes, or until done.
- Turn out onto wire rack and cool slightly.
Nutrition Facts : Calories 126, Fat 6.5, SaturatedFat 3.9, Cholesterol 32.8, Sodium 234, Carbohydrate 13.2, Fiber 0.5, Sugar 1.2, Protein 3.7
MINI CORN DOG MUFFINS WITH CREOLE MUSTARD SAUCE
Provided by Kardea Brown
Time 30m
Yield 24 mini muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray.
- For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don't overmix.
- Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes.
- For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl.
- Serve the mini corn dog muffins warm with the mustard sauce.
CREOLE CHEDDAR CHEESE CORN MUFFINS
This quick and easy recipe for Creole-flavored, cheesy corn muffins will surely spice up any breadbasket. Sprinkle in some Zatarain's Original Creole Seasoning and serve them up with your choice of Creole-inspired soup or seafood gumbo to create a new brunchtime tradition.
Provided by Zatarain's
Categories Bread, Rolls, and Muffins,
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Lightly grease or line 12 muffin cups with paper baking cups. Set aside.
- Mix flour, cornmeal, sugar, baking powder and Creole Seasoning in large bowl.Mix egg,milk and butter in medium bowl until well blended. Add to flour mixture; stir just until moistened. Stir in corn and cheese. Spoon batter evenly into prepared muffin cups, filling each cup 3/4 full
- Bake 15 to 20 minutes or until toothpick inserted into muffin comes out clean. Serve warm
Nutrition Facts : Calories 189 Calories
CREOLE CORN MUFFINS
On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share
Provided by hennypenny49
Categories Breads
Time 55m
Yield 24 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Blend eggs, milk, and shortening together.
- Combine flour, salt, baking powder, sugar, and cornmeal.
- Add green pepper, onion, pimento, and cheese.
- Pour milk mixture into the cornmeal mixture.
- Stir just until mixed.
- Pour batter into hot greased muffin cups1/2 full.
- Bake at 400* for 25-30 minute.
Nutrition Facts : Calories 275.1, Fat 15.5, SaturatedFat 4.3, Cholesterol 57.1, Sodium 409.7, Carbohydrate 28.7, Fiber 1, Sugar 4.5, Protein 5.5
STUFFED FLOUNDER CREOLE
Make and share this Stuffed Flounder Creole recipe from Food.com.
Provided by NoraMarie
Categories Creole
Time 1h30m
Yield 6 plates, 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt 1/2 cup butter and sauté onions, celery, shallots and garlic until tender but not brown.
- Sprinkle with flour. Cook, stirring constantly, for 2 minutes, until mixture browns.
- Gradually stir in white wine and milk. Cook, stirring over low heat until mixture is smooth and thickened.
- Fold in shrimp, crabmeat and soft breadcrumbs.
- Season with salt and pepper to taste.
- Have flounder split without separating the halves.
- Remove the backbone. Spread half of each fish with stuffing. Reshape fish and spread it liberally with butter.
- Season with salt and pepper to taste.
- Lay the fish side by side in a buttered heatproof serving dish and brown the bottom over direct heat.
- Put the dish under broiler heat to brown the top.
- Serve hot; garnish with lemon wedges and parsley.
Nutrition Facts : Calories 248, Fat 21.5, SaturatedFat 13.5, Cholesterol 57.1, Sodium 218.8, Carbohydrate 9.3, Fiber 0.6, Sugar 1.3, Protein 2
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