CREOLE CORNBREAD RECIPES

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.

Steps:

• To make the gumbo, heat the oil in a large saucepan over a medium heat and add the chicken and sausage. Brown on all sides, remove and set aside.
• Heat a little more oil if needed in the pan and add the onion, celery and pepper. Fry for 5–10 minutes, stirring regularly until softened. Add the garlic, Cajun seasoning and thyme and stir continuously for about 20 seconds or so, until aromatic.
• Return the chicken, sausage and any juices back to the pan. Add the flour and stir to coat all of the ingredients. Add the stock (you will only need half of it if you don't include the okra), tomatoes and okra, if using, bring to the boil, then reduce the heat to low and simmer with the lid on for 15–20 minutes until cooked. Season with salt and pepper. Add the prawns (do not add prawns now if you are freezing the gumbo, see tip) and cook for a few minutes until they are pink and just cooked.
• To make the cornbread, preheat the oven to 200C/180C Fan/Gas 6 and grease two 6-hole muffin tins or one 12-hole muffin tin with a little melted butter.
• Heat about a tablespoon of the butter in a small frying pan. When it starts to foam, add the spring onions, sweetcorn and chilli and fry for about 5 minutes, stirring often, until the sweetcorn is golden.
• In a small bowl, mix together the polenta, flour, baking powder and salt. In a large bowl, whisk the soured cream with the eggs, milk and remaining melted butter until smooth. Fold the dry polenta mixture into the soured cream mixture until you have a smooth batter and then stir in the sweetcorn mixture until evenly mixed. Divide the mixture between the holes in the muffin tins and bake in the oven for 25–30 minutes until golden and cooked through.
• Garnish the gumbo with the amaranth and spring onions and serve with the lime wedges and muffins alongside. Store any leftover cornbread in an airtight container for up to 3 days.