From the Oven
Jambalaya Cornbread
Prep Time: 10 MIN | Cook Time: 15 MIN | Servings: 8
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Prep Time
10 MIN
Cook Time
15 MIN
Servings
8
Here’s a cornbread recipe with a Cajun twist. Andouille sausage, bell peppers, onion and celery and spices create the jambalaya flavors enhanced by bold Sargento® Sharp Cheddar with Sargento® 4 State Cheddar melted on top. You’ll love this one, gar-en-teed!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup white sugar
- 2 Tbsp baking powder
- 1 tsp. Cajun seasoning
- 1 Egg, beaten
- 1 ½ cups Sargento® Shredded Sharp Cheddar
- 5 Tbsp. Salted butter
- 1 cup Buttermilk
- ¾ cup Andouille sausage, diced
- ¼ cup Red bell pepper, diced
- ¼ cup Green bell pepper, diced
- ¼ cup Red onion, diced
- ¼ cup Celery, diced
- 1 cup Sargento® Shredded 4 State Cheddar
Directions
- Preheat oven to 400 degrees F. Grease an 8 inch cast iron pan or 8x8 pan.
- In a large bowl, mix together corn meal, flour, sugar, baking powder, and salt. Add egg,
- butter, and milk. Stir gently to combine.
- Add in sharp cheddar cheese, andouille sausage, red and green pepper, red onion and
- celery. Mix will. Add batter into pan and smooth out.
- Bake at 400 degrees F for 15-20 minutes, or until a toothpick inserted into cornbread mixture
- comes out clean.
- Top with 4 State Cheddar cheese and serve.
