Friday, May 10, 2013

Cajun Cornbread

Cajun Cornbread

1 cup yellow cornmeal
1 cup milk
2 eggs
1/2 cup vegetable oil
1 can cream-style corn
1 teaspoon salt
1 teaspoon baking soda
10 ounces mild cheddar cheese, grated
1/2 cup jalapeño peppers, chopped
4 tablespoons jalapeño juice
1 large onion, chopped
1 medium bell pepper, chopped
1 cup smoked tasso, diced and sauteed
1 cup smoked sausage diced and sauteed
Cajun Seasoning, to taste


In a large bowl, mix cornmeal, salt and baking soda. Add milk, eggs, vegetable oil and cream-style corn. Stir and add all the rest of the ingredients. Grease the bottom of a 9x11 inch pan and pour mixture into pan. Bake at 350°F for 55 minutes. Let cool for at least 30 minutes before serving.

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