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 slathered with honey butter.
Why You'll Love This Cajun Cornbread Recipe
The perfect combination of savory spices and moist texture, this irresistible Cajun cornbread recipe is sure to be a hit. Not only that, but it's also super simple to make. Get ready to bring some Louisiana-style flavor into your kitchen with our irresistibly tasty Cajun cornbread recipe!
Ingredients Overview
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.
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.
Don't worry if you've never made cornbread with green chile's before - our simple step-by-step instructions will make sure you get perfect results.
Step 1: Preheat your oven to 400F 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.
Step 2: 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.
Step 3: 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.
Step 4: 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, and bake.
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. For a fun twist, crumble it over a baked casserole or use it to make cornbread stuffing for a Southern-inspired feast.
Substitutions and Variations
Some useful tips and substitutions 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.
Tips For Success
Some useful tips and substitutions when making this 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.
Storage Options
Here is how I store leftovers when making this recipe:
- 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.
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Frequently Asked Questions
Absolutely! You can use any non dairy milk you prefer.
Yes! Simply omit the cheese, can of chilies, and spices. Add 2 tablespoons of granulated sugar or 2 tablespoons of honey instead. Mix and bake the same as this savory Cajun Cornbread recipe.
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. Measure and use it just like you would the prepackaged cornbread stuffing mixture for Cajun cornbread dressing.
Dinner Bread Recipes
Get the Recipe!
Cajun Cornbread Recipe
Equipment
- Ragin' 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
- 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 ¼ 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 ¼ cups flour, ¾ cups yellow cornmeal, 2 teaspoons baking powder, ½ teaspoon salt, ½ teaspoon oregano, 1 teaspoon Cajun seasoning, ¼ - ½ 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, ½ 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.
Kelly says
My family loved this!