If you are craving a dish that bursts with bold flavors, a little heat, and comforting heartiness, this Creole Cornbread with Sausage, Jalapenos, and Cheddar Recipe will quickly become your new favorite. It’s a vibrant twist on classic cornbread where smoky sausage, spicy jalapenos, and creamy cheddar come together with a creole flair to create a dish that’s not only perfect as a side but can even stand on its own. The texture is just right—moist and cheesy with pockets of savory goodness—making it ideal for sharing at any gathering or enjoying on a cozy night in.
Ingredients You’ll Need
Gathering the right ingredients is key to capturing the true spirit of this Creole Cornbread with Sausage, Jalapenos, and Cheddar Recipe. Each item plays an essential role, whether it’s adding texture, a pop of flavor, or that gorgeous golden color. You might be surprised how simple staples can come together to create something so extraordinary.
- Smoked sausage (¾ lb, diced): Brings a rich, smoky depth and meaty bite that anchors the dish.
- Large eggs (2): Bind all the ingredients together while adding a subtle richness.
- Milk (1 cup): Keeps the batter moist and tender, making every bite soft and comforting.
- Canola oil (5 Tbsp, divided): Adds moisture and helps get that beautiful golden crust in the skillet.
- Yellow cornmeal (1 cup): The star of the show that lends a classic cornbread texture and color.
- Salt (1 tsp): Enhances and balances all the flavors perfectly.
- Baking soda (½ tsp): Gives a slight rise for fluffiness in the cornbread.
- Cajun seasoning (2 tsp): Packs a punch of Creole spice, deepening the flavor profile.
- Cooked rice (2 cups): Adds a subtle heft and interesting bite to the texture.
- Dried minced onion (2 Tbsp): Imparts a sweet-onion undertone without extra moisture.
- Chopped jalapeno peppers (1 4-oz can): Delivers that spicy kick that wakes up your palate.
- Cream-style corn (1 14.75-oz can): Brings sweetness and creamy moisture, beautifully balancing the heat.
- Shredded cheddar cheese (3 cups): Melts throughout, adding sharpness and gooey, melty indulgence.
How to Make Creole Cornbread with Sausage, Jalapenos, and Cheddar Recipe
Step 1: Preheat the Skillet
Start by pouring 1 tablespoon of vegetable oil into a cast iron skillet and placing it in a cold oven. Then set your oven to preheat at 350ºF. This gentle warming helps the oil heat evenly and will give your cornbread a beautifully crisp and golden crust that everyone will love.
Step 2: Brown the Sausage
While the skillet heats, cook the smoked sausage over medium heat in a large skillet until it starts to brown and release that smoky aroma. This step is crucial because browning creates layers of flavor. Once cooked, remove the sausage and drain any excess grease so your cornbread doesn’t get oily.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the eggs, milk, and the remaining ¼ cup of canola oil. This combination ensures the batter will be moist and lends richness to the final dish. Taking the time to whisk well creates a smooth base to evenly incorporate your dry ingredients.
Step 4: Combine the Dry Ingredients and Mix-ins
Next, stir in the yellow cornmeal, salt, and baking soda to the wet mixture, blending them into a cohesive batter. Then fold in the shredded cheddar cheese, cajun seasoning, creamed corn, dried minced onions, chopped jalapeno peppers, cooked rice, and the browned sausage. This step is where the magic happens—each ingredient contributes a unique flavor and texture, ensuring every bite is packed with excitement.
Step 5: Bake in the Skillet
Carefully pour the batter into the preheated cast iron skillet. The sizzle you hear is a good sign that you’re about to get a wonderful crust. Place the skillet in the oven and bake for 45 to 50 minutes, or until the cornbread turns a gorgeous golden brown. A toothpick inserted in the center should come out mostly clean, with a few moist crumbs for perfect texture.
How to Serve Creole Cornbread with Sausage, Jalapenos, and Cheddar Recipe
Garnishes
To take your Creole Cornbread with Sausage, Jalapenos, and Cheddar Recipe to the next level, try sprinkling freshly chopped green onions or a little more shredded cheddar on top when serving. A dollop of sour cream or a drizzle of honey can also balance the heat and add a silky touch that is just delightful.
Side Dishes
This cornbread is so versatile that it pairs perfectly with a range of dishes. Serve it alongside a hearty gumbo, spicy jambalaya, or a fresh garden salad to balance the richness. It can also be a comforting companion to black-eyed peas or collard greens for a true Southern feast.
Creative Ways to Present
Slice the cornbread into squares and present it on a rustic wooden board accompanied by pickled jalapenos and a small bowl of Creole mustard for dipping. For a party, turn squares into sliders with a slice of sausage or even a fried egg for a fun twist. The exuberant flavors lend themselves well to creativity.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Creole Cornbread with Sausage, Jalapenos, and Cheddar Recipe, store them in an airtight container in the refrigerator for up to three days. This will keep the cornbread moist and flavorful, ready for a quick snack or to complement your meals.
Freezing
You can freeze leftover cornbread by wrapping it tightly in plastic wrap and then placing it in a freezer-safe bag. It will keep well for up to two months. When you want a convenient, hearty bite, just thaw it overnight in the fridge before reheating.
Reheating
To revive the baked goodness, reheat slices in a 350ºF oven for about 10-15 minutes or warm pieces in the microwave for 30 seconds to 1 minute. Adding a little butter on top before reheating helps restore that fresh-baked richness.
FAQs
Can I use a different type of sausage?
Absolutely! While smoked sausage is traditional for this recipe, you can use Andouille, chorizo, or even a spicy Italian sausage to customize the flavor profile to your liking. Just be sure to adjust seasoning accordingly as some sausages are more heavily spiced.
Is the batter very spicy because of the jalapenos?
The jalapenos add a gentle kick, but the cream-style corn and cheddar cheese help mellow the heat. If you prefer milder cornbread, reduce the amount of jalapenos or opt for a milder pepper variety.
Can I make this recipe gluten-free?
This Creole Cornbread with Sausage, Jalapenos, and Cheddar Recipe is naturally gluten-free as long as your baking soda and Cajun seasoning do not contain any hidden gluten. Always double-check seasoning blends just to be safe.
Why use cooked rice in cornbread?
The cooked rice adds a unique texture and substance that makes this cornbread a heartier dish with a slightly chewy bite. It’s an unconventional addition that really brings this recipe close to a Cajun stuffed cornbread tradition.
Can I make this recipe vegan or vegetarian?
You can definitely adapt the recipe by using plant-based sausage alternatives and substituting eggs and dairy with vegan options. Keep in mind texture and flavor will adjust, but the core concept remains delicious!
Final Thoughts
This Creole Cornbread with Sausage, Jalapenos, and Cheddar Recipe is a celebration of bold flavors and comforting textures that will have everyone coming back for seconds. Whether you make it for a festive occasion or a casual family dinner, it’s sure to add a little Southern magic to your table. Don’t hesitate to try this recipe soon—you’ll be so glad you did!
Print
Creole Cornbread with Sausage, Jalapenos, and Cheddar Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 to 8 servings
- Category: Bread
- Method: Baking
- Cuisine: Creole
Description
This Creole Cornbread is a flavorful Southern-inspired dish combining smoky sausage, spicy jalapenos, and creamy corn with cheesy cornmeal batter. Perfect as a hearty side or a satisfying main, it’s baked to golden perfection in a cast iron skillet for a deliciously crisp crust and tender interior.
Ingredients
Sausage and Vegetables
- ¾ lb smoked sausage, diced
- 1 (4-oz) can chopped jalapeno peppers
- 2 Tbsp dried minced onion
- 2 cups cooked rice
Batter
- 2 large eggs
- 1 cup milk
- 5 Tbsp canola oil, divided
- 1 cup yellow cornmeal
- 1 tsp salt
- ½ tsp baking soda
- 2 tsp cajun seasoning
- 1 (14.75-oz) can cream-style corn
- 3 cups shredded cheddar cheese
Instructions
- Preheat Skillet: Pour 1 tablespoon of canola oil into a cast iron skillet. Place the skillet in a cold oven and preheat the oven to 350ºF to evenly heat the pan.
- Cook Sausage: In a large skillet over medium heat, cook the diced smoked sausage until it starts to brown. Remove the sausage from the skillet and drain the excess grease to reduce fat content.
- Prepare Batter: In a large mixing bowl, whisk together the eggs, milk, and the remaining 4 tablespoons of canola oil. Gradually stir in the yellow cornmeal, salt, and baking soda to form a smooth batter.
- Combine Ingredients: Add the shredded cheddar cheese, cajun seasoning, cream-style corn, dried minced onion, chopped jalapenos, cooked rice, and cooked sausage to the batter. Stir gently but thoroughly until all ingredients are evenly distributed.
- Pour Batter into Skillet: Carefully pour the prepared batter into the hot cast iron skillet to ensure a crisp crust forms during baking.
- Bake: Place the skillet in the preheated oven and bake for 45 to 50 minutes, or until the cornbread is golden brown on top and set in the center. Remove from oven and allow to cool slightly before serving.
Notes
- Using a cast iron skillet helps achieve a crispy crust and even baking.
- Adjust cajun seasoning amount to control the heat level to your preference.
- Leftover cornbread is delicious when reheated and pairs well with gumbo or chili.
- You can substitute smoked sausage with andouille sausage for an even smokier flavor.
