Spicy Cajun Cornbread Recipes

SPICY CORNBREAD

Steps:

• Preheat the oven to 375 degrees F.
• Combine the cornmeal, sugar, baking powder, cayenne, coriander, salt, pepper and baking soda in a large bowl.
• Melt 8 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat, then pour into a small bowl and set aside. Return the skillet to medium-high heat, add another tablespoon of butter and once it melts, add the poblano pepper and cook until soft, about 4 minutes. Add the garlic and cook until it is softened and light brown, about 1 minute. Remove the skillet from the heat and transfer the pepper-garlic mixture to another small bowl.
• Whisk together the buttermilk, eggs and the reserved 8 tablespoons of melted butter. Pour the buttermilk mixture into the cornbread mixture and stir until smooth. Separate and reserve a few pieces of poblano from the pepper-garlic mixture, then mix the remaining pepper-garlic mixture into the batter.
• Add the remaining tablespoon of butter to the skillet and melt, swirling to coat (if your pan has cooled a bit, warm it up over low heat). Turn off the heat and pour the cornbread batter into the skillet. Top with the reserved pieces of poblano and bake until the center bounces back when gently pressed with a finger, about 20 minutes. Serve warm or at room temperature.

CREOLE CORNBREAD

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.

CRAWFISH CORNBREAD

Steps:

• Preheat oven to 400 degrees.
• Place the butter in a large nonstick pan and heat over medium-high heat. When melted, add onion and bell pepper. Cook 3 minutes and then add green onion and jalapeno. Cook another few minutes or until onions and peppers are soft.
• Drain any liquid from crawfish and add to pan along with creole seasoning. Remove from heat and set aside.
• In a large bowl, whisk together cornmeal, baking powder, salt, and baking soda.
• Add cheddar cheese, canned corn, milk, oil, and eggs. Add onion/crawfish mixture. Stir to mix well.
• Transfer mixture to a greased 10-inch cast iron skillet. Bake for 35 to 45 minutes, or until golden on top and set in the middle.

CAJUN CORNBREAD

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

Steps:

• Preheat oven to 350.
• In a large bowl, combine cornmeal, flour, baking soda and sugar.
• In another bowl, mix together milk, egg, and oil.
• Add onion, salt, green pepper, corn, cheese, green onion, and jalapeno to milk mixture, combining well. Stir into flour mixture. Then gently stir in seafood.
• Transfer mixture to 13x9x2 pan coated with non-stick cooking spray. Bake 55 to 60 minutes or until golden brown and knife inserted into center comes out clean.

25 EASY CAJUN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cajun dish in 30 minutes or less!

CAJUN CORN BREAD STUFFING

Steps:

• Preheat oven to 350°F. Arrange corn bread on large baking sheet. Bake until slightly dry and toasted, about 20 minutes. Transfer to very large bowl; cool.
• Melt butter in heavy large Dutch oven over high heat. Add sausage, pepper, green onions, shallots, celery, garlic, thyme, sage, allspice, cayenne and bay leaves and sauté until vegetables are just tender and mixture is very moist, about 15 minutes. Stir vegetable mixture into corn bread. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
• To bake stuffing in turkey:
• Add 1/2 up chicken broth to stuffing and mix thoroughly. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover tightly with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.Uncover stuffing and bake until top begins to brown, about 15 minutes.
• To bake all stuffing in pan:
• Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer stuffing to prepared baking dish. Cover tightly with buttered aluminum foil. Bake until stuffing is firm and heated through, about 45 minutes. Uncover stuffing and bake until just beginning to brown to top, about 15 minutes.