Cajun Cornbread is a delicious and flavorful cornbread recipe that's packed with some mild spicy heat and cheesy goodness. This classic Southern recipe features the unique flavor of Hatch chiles, which add a spicy kick to the bread. It's the perfect side dish for chili, gumbo, and jambalaya.
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Why You'll Love This Recipe
Cajun cornbread is a delicious and versatile side dish that's perfect for any meal. This savory cornbread is packed with flavor, thanks to the addition of Cajun spices like cayenne pepper, paprika, and thyme. It's a great accompaniment to gumbo, beans, and jambalaya, but it can also be enjoyed on its own.
Ingredients
Cajun cornbread often includes ingredients like cheese, bell peppers, onions, and green onions, which add a savory depth of flavor. It's typically made with cornmeal, milk or buttermilk, eggs, and a blend of Cajun seasonings, including cayenne pepper, paprika, and black pepper.
- Yellow cornmeal (not a mix!)
- All purpose flour
- Baking powder
- Salt
- Oregano - dried.
- Cajun seasoning
- Chipotle chili - ground.
- Monterey Jack cheese - with chilies or without, shredded.
- Milk
- Vegetable oil
- Eggs
- Hatch chilies - minced (canned or fresh).
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Cajun Cornbread
This is one of the easiest quick breads. Simply measure the dry ingredients and then toss the cheese in the flour. This prevents the cheese from sinking to the bottom of the baking pan. Quickly mix in the wet ingredients and scrape the batter into your baking pan. Bake in your preheated oven.
Measure The Dry Ingredients
- Preheat your oven to 400 F and spray an 8" or 9" baking pan with non stick spray.
- In a large mixing bowl measure out the cornmeal, flour, baking powder, salt, and spices. Stir or whisk until ingredients are evenly distributed.
Add The Cheese
- Mix the shredded cheese gently into the dry ingredients so that the cheese is coated by the cornmeal and flour mixture. This will prevent the cheese from clumping or sinking to the bottom.
Make The Batter
- Measure the milk, egg, and oil in a smaller bowl. Open your can of Hatch chilies and add to the mixture. Do not drain the Hatch chilies.
- Add the wet ingredients to the bowl of dry ingredients and mix until just blended.
- Using a spatula, mix quickly, scraping the sides of the bowl to get it all evenly mixed. Pour into an 8" or 9" square pan.
Bake The Cornbread
- Bake in preheated oven for 25 minutes, or until golden brown and a toothpick comes out clean when inserted in the center.
- Rub a tablespoon of butter over the hot top of the cornbread until melted, cool a little, and then slice to serve.
Serving Suggestions
Cajun cornbread complements spicy Cajun dishes like gumbo, jambalaya, and étouffée. For a comforting meal, serve it with fried chicken, sausage, or catfish. You can also enjoy it as a snack or dessert with butter, honey, or jam.
For a complete meal, serve it with black-eyed peas, collard greens, or red beans and rice.
Tips for Success
Here are a few tips for making this cornbread recipe:
- Make sure you use plain ground cornmeal for this Cajun Cornbread, not a prepared cornbread mix.
- Butter the top of the baked cornbread right when first removed from the oven. It keeps the top crust from getting too crusty.
- If you use fresh Hatch chilies, mince and microwave a minute to precook.
Substitutions and Variations
Here are a few delicious variations when making this recipe.
- Experiment with different cheeses, like Colby, Cheddar, or Smoked Gouda.
- Tailor the heat from the spices and green chiles to your preference.
Related Recipes
- Honey Butter Cornbread
- Gluten Free Cornbread Muffins
- Pan de Muertos (Day of The Dead Bread)
- Roasted Garlic Focaccia
- Homemade Soft Flour Tortillas
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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Storage Options
- If you plan to eat the cornbread within 2-3 days, you can store it at room temperature, tightly wrapped in plastic wrap or aluminum foil.
- For longer storage, store your cornbread in the refrigerator for up to 5 days. Wrap it tightly or place it in an airtight container to prevent it from drying out or absorbing other flavors.
- You can also freeze it, tightly wrapped, for up to 3 months.
Frequently Asked Questions
Absolutely! You can use any non dairy milk you prefer.
Yes. Crumble the cooked cornbread into medium size chunks. Let it sit out uncovered, or dry it up a bit on a cookie sheet in a low temperature oven.
More Bread Ideas
Cajun Cornbread Recipe
Equipment
- Justin Wilson's Original Cajun Seasoning, 8 Ounce Shaker
- Bob's Red Mill Cornmeal Coarse 24 Ounce (Pack of 1)
- 8 x 8 square silicone cake pan
Ingredients
- 1 ¼ cups flour (200 grams)
- ¾ cups yellow cornmeal not a mix!
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon oregano ground
- 1 teaspoon Cajun seasoning
- ¼ - ½ teaspoon Chipotle chili ground
- 1 cup Monterey Jack cheese with chilies or without, shredded
- 1 cup milk
- ½ cup vegetable oil
- 1 egg
- 4 oz hatch chilies canned or fresh, minced (or ยผ cup minced fresh)
Instructions
- Preheat your oven to 400° F and spray an 8" or 9" baking pan with non stick spray.
- In a large mixing bowl measure out the cornmeal, flour, baking powder, salt, and spices. Stir until ingredients are evenly distributed.1 ยผ cups flour, ยพ cups yellow cornmeal, 2 teaspoons baking powder, ยฝ teaspoon salt, ยฝ teaspoon oregano, 1 teaspoon Cajun seasoning, ยผ - ยฝ teaspoon Chipotle chili
- Mix the shredded cheese gently into the dry ingredients so that the cheese is coated by the cornmeal and flour mixture. This will prevent the cheese from clumping or sinking to the bottom.1 cup Monterey Jack cheese
- Measure the milk, egg, and oil in a smaller bowl. Open your can of Hatch chilies and add to the mixture. Do not drain the Hatch chilies.1 cup milk, ยฝ cup vegetable oil, 1 egg, 4 oz hatch chilies
- Add the wet ingredients to the bowl of dry ingredients. Using a spatula, mix quickly, scraping the sides of the bowl to get it all evenly mixed,
- Pour into a 9" square pan, bake in preheated oven for 25 minutes.
- Remove from oven to cool, but melt a pat of butter over the top while cornbread is still hot. Serve while still hot, or cool.
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