Cajun Cornbread Recipe

Name: Cajun Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. self-rising cornmeal mix; 1 heaping Tbsp. flour; 1 c. buttermilk; 2/3 c. salad oil; 2 eggs, beaten; 1 small can cream-style corn; 1 1/2 c. grated Cheddar cheese; 1/2 medium bell pepper; 2 to 3 regular hot peppers; 1 lb. hot sausage, fried

Servings: persons

1 1/2 c. self-rising cornmeal mix
1 heaping Tbsp. flour
1 c. buttermilk
2/3 c. salad oil
2 eggs, beaten
1 small can cream-style corn
1 1/2 c. grated Cheddar cheese
1/2 medium bell pepper
2 to 3 regular hot peppers
1 lb. hot sausage, fried

1
Chop or dice bell peppers.
2
Place in small pan with water and cook in high heat for 4 minutes. Drain and cool.
3
Fry sausage and let drain.
4
Mix cornmeal and flour. Add buttermilk, oil, eggs and corn.
5
Beat and mix well.
6
Stir in onions, peppers and green peppers (bell). Grease a 9 x 14-inch baking dish.
7
Warm dish, then mix in half of batter, then top with half of sausage and cheese. Repeat.
8
Start with batter layer again.
9
Bake at 375u00b0 for 45 minutes or until done.
10
Yields 8 servings.

1456

kcal

Calories

130

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. self-rising cornmeal mix, 1 heaping Tbsp. flour, 1 c. buttermilk, 2/3 c. salad oil, and more.

Yes, Cajun Cornbread falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cajun Cornbread

How did you like this recipe?

Frequently Asked Questions