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
Scale
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.
