Cajun Cornbread Bake

CAJUN CORNBREAD BAKE



Cajun Cornbread Bake image

We like cajun food and a local butcher made a batch of andouille. Had to buy some! This is reminiscent of tamale pie, but with a cajun twist.

Recipe From justapinch.com

Provided by Carolyn Haas

Categories     Casseroles

Time 35m

Number Of Ingredients: 13

6-8 oz andouille sausage
1 c onion, chopped (1 medium)
1 1/2 c celery, chopped (1 stalk)
1 c green pepper, chopped (1 pepper - any color will do)
1-2 clove garlic, minced
1/2 tsp creole seasoning (or seasoned salt)
1/4 tsp file powder (optional)
2 Tbsp sherry (optional)
1 pkg jiffy cornbread mix (along with required ingredients)
1 roma tomato, sliced thinly
1/2 tsp sugar
1/4 c shredded cheddar cheese
hot sauce to serve

Steps:

  • 1. Slice sausage very thinly. Brown in skillet. Add Holy Trinity (onions, celery and pepper) sauté until softened. Stir in garlic and cook for a minute longer.
  • 2. Add seasoning, adjust to taste. (Including sherry and file powder if using.) Put into oven-proof casserole or 9x9 inch pan.
  • 3. Make cornbread according to package directions. Spread evenly on top of meat mixture.
  • 4. Arrange tomato slices on top of cornbread. Sprinkle each tomato with a tiny pinch of sugar Then, sprinkle over the top with grated cheese.
  • 5. Bake at 350ºF for 20 minutes or until toothpick inserted in cornbread comes out clean,


CAJUN CORNBREAD



Cajun Cornbread image

Cajun cornbread is a great side dish.

Recipe From allrecipes.com

Provided by CHONKY83

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 45m

Yield 12

Number Of Ingredients: 13

cooking spray
1 pound ground beef
½ medium onion, chopped
½ medium green bell pepper, chopped
3 tablespoons Cajun seasoning (such as Tony Chachere's®)
2 tablespoons garlic salt
1 tablespoon lemon-pepper seasoning
2 (8.5 ounce) packages cornbread mix (such as Jiffy®)
⅔ cup milk
2 large eggs
1 (15 ounce) can cream-style corn
1 medium jalapeno pepper, seeded and chopped
1 cup shredded Cheddar cheese
Calories325.8 calories
Carbohydrate36.6 g
Cholesterol68.8 mg
Fat13.6 g
Fiber1.1 g
Protein14.9 g
SaturatedFat5.5 g
Sodium2241.2 mg
Sugar6.7 g

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan and a large skillet with cooking spray.
  • Heat the skillet over medium-high heat. Add ground beef, onion, and bell pepper; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Stir in Cajun seasoning, garlic salt, and lemon-pepper seasoning. Remove from heat and drain fat from the skillet.
  • Mix cornbread mix, milk, and eggs together in a bowl. Mix in corn and jalapeno.
  • Spread 1/2 of the cornbread mixture into the prepared pan. Layer meat mixture and top with Cheddar cheese. Spread remaining cornbread mixture on top.
  • Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, 20 to 30 minutes.


CAJUN CORNBREAD CASSEROLE



Cajun Cornbread Casserole image

The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, "Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." This delicious and spicy cornbread-topped casserole is a complete meal, with grains, beans and vegetables all in one dish. Serve with hot sauce on the table.

Recipe From cooking.nytimes.com

Provided by Tara Parker-Pope

Time 1h15m

Yield 4 servings

Number Of Ingredients: 13

1 15-ounce can diced tomatoes, undrained
1 small onion, diced
2 celery stalks, minced
3 garlic cloves, minced
1 bell pepper, seeded and diced
2 tablespoons Cajun seasoning (commercial blend, or make your own)
1 15-ounce can kidney beans, drained and rinsed
1 cup cornmeal
1 1/2 teaspoons baking powder
Pinch of salt
1 to 2 tablespoons raw sugar (optional)
3/4 cup nondairy milk
1/4 cup unsweetened applesauce
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Calories316
UnsaturatedFat2 grams
Carbohydrate61 grams
Fat3 grams
Fiber10 grams
Protein11 grams
SaturatedFat2 grams
Sodium592 milligrams
Sugar9 grams

Steps:

  • Preheat oven to 400 degrees. Grease an 8- or 9-inch square baking pan or casserole dish.
  • Drain tomato juices into a skillet, and chop tomatoes into smaller pieces. Set chopped tomatoes aside to use in Step 5.
  • Add water as necessary until a thin layer of liquid covers the skillet.
  • Sauté onion, celery, garlic and bell pepper over high heat until onion is translucent, bell pepper slices are tender and all of the water has evaporated, about 4 minutes.
  • Turn off heat, and mix in 1 to 2 tablespoons of Cajun Seasoning, chopped tomatoes and kidney beans, stirring to combine. Set aside.
  • In a small mixing bowl, whisk cornmeal, baking powder, salt and, if desired, additional Cajun Seasoning (several dashes, so the mix looks speckled when stirred). You can also add 1 to 2 teaspoons of sugar if you like a sweet cornbread topping. Then stir in nondairy milk and applesauce. It should be thick but spreadable, like hummus, and not dry.
  • Pour bean mixture into your baking dish, and pat down firmly with a spatula. Spread cornbread mixture on top, and bake for 30 to 35 minutes, or until the cornbread is a deep golden, cracked and firm to the touch. Allow to set out for 15 minutes before serving.


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

Recipe From tasteofhome.com

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
Calories 272 calories
Fat14g fat (7g saturated fat)
Cholesterol68mg cholesterol
Sodium551mg sodium
Carbohydrate26g carbohydrate (3g sugars
Fiber2g fiber)
Protein10g protein.

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.


CAJUN BEEF CASSEROLE



Cajun Beef Casserole image

Your little ones who refuse to eat veggies won't complain one bit when you bring this cheesy casserole with a cornbread crust to the table. For picky eaters, try using less Cajun seasoning. -Kelly Ciepluch, Kenosha, Wisconsin

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients: 8

1 package (8-1/2 ounces) cornbread/muffin mix
1 pound ground beef
2 cans (14-1/2 ounces each) diced tomatoes, drained
2 cups frozen mixed vegetables, thawed
1 can (6 ounces) tomato paste
1 to 2 teaspoons Cajun seasoning
1 cup shredded cheddar cheese
2 green onions, thinly sliced
Calories 449 calories
Fat19g fat (9g saturated fat)
Cholesterol111mg cholesterol
Sodium916mg sodium
Carbohydrate46g carbohydrate (16g sugars
Fiber6g fiber)
Protein25g protein.

Steps:

  • Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread into a greased 11x7-in. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over batter. Sprinkle with cheese., Bake, uncovered, until golden brown, 25-30 minutes. Sprinkle with onions., Freeze option: Omit onion topping. Cool baked casserole; wrap and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°; bake as directed, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle cooked casserole with onions.


MAQUE CHOUX SKILLET CORNBREAD



Maque Choux Skillet Cornbread image

Recipe From foodnetwork.com

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients: 17

2 strips bacon, chopped
1 jalapeño, diced
1/4 red bell pepper, diced
1 cup fresh corn kernels
Kosher salt and freshly ground black pepper
1 1/4 cups stone-ground cornmeal
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted
1/4 cup sliced green onions
Pan-Roasted Tomato Butter, recipe follows
1 Roma tomato, cut in half
1 stick (8 tablespoons) unsalted butter
Pinch kosher salt

Steps:

  • Preheat the oven to 425 degrees F.
  • Add the bacon to a 10-inch cast-iron skillet over medium heat and let the fat render out, stirring occasionally, until the edges begin to brown. Toss in the jalapeño, red bell pepper and corn and saute until tender, about 5 minutes. Season to taste with salt and pepper.
  • Meanwhile, whisk the cornmeal, flour, baking powder, baking soda and 1 1/2 teaspoons salt together in a large bowl. Stir in the buttermilk, eggs and melted butter, then the green onions, until combined.
  • Pour the batter into the hot skillet and bake until golden brown, about 25 minutes. Slice into wedges and serve with tomato butter.
  • Heat a 10-inch cast-iron skillet over medium-high heat.
  • Set the tomato in the hot pan cut-side down. Cook until the tomato softens and is caramelized, 6 to 8 minutes.
  • Let the tomato cool slightly, then add to a food processor along with the butter and salt. Pulse until combined. Remove the butter with a rubber spatula to a small bowl.




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