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Cajun Cornbread

Cajun cooking was developed in the US South by Acadian immigrants fleeing Canada in the 18th century. After settling in Louisiana, their French countryside peasant cuisine rapidly adapted to the new climate, absorbing influences from contact with Spanish, African American, and Native American traditions.

Cornbread has been made by the indigenous peoples of the Americas for millennia, and baked cornbreads have been a dietary staple around the US South for centuries. This Cajun-style cornbread combines the dense starchy texture of cornbread with the spice and seafood flavor profiles that are characteristic of Gulf cuisine. The cornbread can be eaten as a main course or served as a side dish.

Recipe Servings: 6

Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

Directions

  1. Preheat the oven to 350°F. In a large bowl, add the cornmeal, flour, baking soda, and sugar, and stir to combine.
  2. In another bowl, combine the milk, egg, and oil; then add the onion, salt, green pepper, corn, cheese, chopped green onion, and jalapeño slices.
  3. Add the vegetable and milk mixture to the flour mixture; then gently stir in the seafood. Mix thoroughly.
  4. Transfer the combined mixture into a 12-inch cast iron skillet (or 9 x 13-inch baking pan) and bake for 55–60 minutes, until golden brown.
  5. Slice and serve, or store in an airtight container.

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