Cajun Corn Bread
A spicy, flavorful Cajun-style cornbread with jalapenos and onions, perfect as a side for hearty meals or gatherings, offering a moist, crumbly texture with a kick.
Ingredients
Instructions
- Preheat oven to 425°F.
- Grease 2 corn bread pans or 18 muffin cups.
- Combine flour, baking powder, salt, and sugar into a large bowl.
- With a fork, blend in the cornmeal.
- Add the eggs, shortening, whipping cream, milk, chopped onion, and minced jalapenos to the bowl.
- Stir just until all dry ingredients are moist, do not overbeat.
- Pour the batter into the greased hot pan or cups.
- Bake for about 20 to 25 minutes until golden brown.
Tips & Substitutions
For a spicier kick, consider adding more jalapenos or incorporating diced bell peppers for sweetness. If you want a healthier version, substitute half of the all-purpose flour with whole wheat flour. Use olive oil instead of shortening for a lighter texture. Ensure the pan is preheated for a crispier crust, similar to the techniques used in Grandma Bea'S Brownies.
Serving Suggestions
This Cajun Corn Bread is perfect as a side for chili, gumbo, or barbecued dishes. Serve warm with butter, honey, or your favorite spread. It also pairs beautifully with Aunt Feeny'S Chocolate Cake for a delightful dessert contrast. For a complete meal, enjoy it alongside a fresh salad or roasted vegetables.
Storage & Reheating
Allow the cornbread to cool completely before storing leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, place in a preheated oven at 350°F for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cajun Corn Bread contains roughly 466 calories, with 8g protein, 71g carbohydrates, and 18g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 659mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just remember to stir gently before pouring it into the pan. However, it's best to bake it fresh for optimal texture and flavor.
What can I use instead of milk?
If you're lactose intolerant or looking for a dairy-free option, almond milk or soy milk can be great substitutes for regular milk. Both will maintain the moisture and flavor of the cornbread.
How can I add more flavor to the cornbread?
Consider mixing in spices like cumin or smoked paprika for a deeper flavor. You could also add shredded cheese or cooked sausage for a heartier version, tailoring the recipe to your taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).