Louisiana Creole Cheesy Cornbread

Ingredients

In this adaptation, we transform the traditional Paraguayan Chipa into a Louisiana Creole Cheesy Cornbread. The original Chipa is typically made with cornmeal, cheese, eggs, and milk. However, we incorporate the flavors of Louisiana Creole cuisine by adding Creole spices, cheddar and pepper jack cheese, and adjusting the cooking technique to achieve a moist and flavorful cornbread. We alse have the original recipe for Chipa, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 large eggs 2 large eggs
• 1 cup (120g) shredded cheddar cheese 1 cup (120g) shredded cheddar cheese
• 1/2 cup (60g) shredded pepper jack cheese 1/2 cup (60g) shredded pepper jack cheese
• 1/4 cup (60g) diced green bell pepper 1/4 cup (60g) diced green bell pepper
• 1/4 cup (60g) diced red bell pepper 1/4 cup (60g) diced red bell pepper
• 1/4 cup (60g) diced onion 1/4 cup (60g) diced onion
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 16g, 6g
• Carbohydrates (total, sugars): 27g, 2g
• Protein: 7g
• Fiber: 2g
• Salt: 540mg

Preparation

1. 1.
   Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish.
2. 2.
   In a large bowl, whisk together the cornmeal, flour, baking powder, salt, paprika, cayenne pepper, garlic powder, onion powder, dried thyme, and dried oregano.
3. 3.
   In a separate bowl, whisk together the buttermilk, vegetable oil, and eggs.
4. 4.
   Pour the wet ingredients into the dry ingredients and stir until just combined.
5. 5.
   Fold in the shredded cheddar cheese, pepper jack cheese, diced green bell pepper, diced red bell pepper, diced onion, and chopped fresh parsley.
6. 6.
   Pour the batter into the prepared baking dish and spread it evenly.
7. 7.
   Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cornbread to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Cornmeal — Use fine or medium-grind cornmeal for the best texture in the cornbread.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
• Cheddar and pepper jack cheese — For a more intense flavor, use sharp cheddar cheese and spicy pepper jack cheese.
• Creole spices — Adjust the amount of cayenne pepper according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Fresh parsley — If you don't have fresh parsley, you can substitute with dried parsley, but the flavor won't be as vibrant.

Tips & Tricks

• For a spicier kick, add a finely chopped jalapeno pepper to the batter.
• Serve the cornbread warm with a dollop of butter or honey for extra indulgence.
• Leftover cornbread can be sliced and toasted for a delicious breakfast or snack.
• Experiment with different cheese combinations, such as Monterey Jack and Gouda, for unique flavor variations.
• To make mini cornbread muffins, pour the batter into a greased muffin tin and bake for 15-20 minutes.

Serving advice

Serve the Louisiana Creole Cheesy Cornbread as a side dish with your favorite Creole-inspired meals, such as gumbo, jambalaya, or red beans and rice. It also pairs well with barbecue dishes or as a standalone snack.

Presentation advice

Cut the cornbread into squares or wedges and arrange them on a platter. Garnish with fresh parsley or thinly sliced green onions for a pop of color. Serve on a rustic wooden board or alongside your main dish for an inviting presentation.