Cajun Cornbread Skillet Recipes

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CAJUN CORNBREAD SKILLET



Cajun Cornbread Skillet image

This recipe is from marthawhite.com TIPS *To substitute for buttermilk, use 2 1/4 teaspoons vinegar or lemon juice plus milk to make 3/4 cup.

Provided by SouthernBell2627

Categories     Breads

Time 50m

Yield 10 serving(s)

Number Of Ingredients 9

4 tablespoons oil
1 lb andouille sausages or 1 lb smoked sausage, sliced
1 large onion, chopped
1 large green bell pepper, chopped
1 cup self-rising cornmeal, mix
3/4 cup buttermilk (*)
2 eggs, beaten
1 (8 1/2 ounce) can cream-style corn
4 ounces shredded cheddar cheese

Steps:

  • Heat oven to 400 degrees F.
  • Heat 1 tablespoon of the oil in 10-inch cast iron or ovenproof skillet over medium-high heat until hot.
  • Add sausage, onion and bell pepper; cook until sausage is browned and vegetables are tender, stirring occasionally.
  • In large bowl, combine corn meal mix, buttermilk, eggs and remaining 3 tablespoons oil; blend well.
  • Add corn, cheese and cooked sausage mixture.
  • Wipe skillet clean with paper towel; spray with nonstick cooking spray.
  • Pour batter into skillet.
  • Bake at 400 degrees F. for 25 to 35 minutes or until golden brown and set.

Nutrition Facts : Calories 339.7, Fat 23.3, SaturatedFat 7.9, Cholesterol 80.8, Sodium 873.5, Carbohydrate 18.3, Fiber 1.6, Sugar 3.2, Protein 15.1

CREOLE CORNBREAD



Creole Cornbread image

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

2 cups cooked rice
1 cup yellow cornmeal
1/2 cup chopped onion
1 to 2 tablespoons seeded chopped jalapeno pepper
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature
1 cup 2% milk
1/4 cup canola oil
1 can (16-1/2 ounces) cream-style corn
3 cups shredded cheddar cheese
Additional cornmeal

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.

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