Loaded Cajun Cornbread

Loaded Cajun Cornbread 

Cozy up to this well seasoned Cajun style cornbread! Using our Standard All Purpose Flour and Yellow Cornmeal, this hearty dish is complimentary as a side dish or as a meal all on its own. Shake things up this Thanksgiving Cajun style!

Yield: 8 servings

Download a printable version of the recipe here. 

Ingredients:

 Cornbread mix:

120g BSM Yellow cornmeal (sub any BSM cornmeal variety you prefer)

120g BSM Standard All Purpose flour  

70g sugar

16g baking powder

3g paprika powder

1g cayenne powder

5g salt

2g black pepper

240 whole milk

112g butter (melted)

2 eggs + 1 yolk

Loaded filling:

1 large onion (small diced)

2 stalks celery (small diced)

1 bell pepper (small diced)

4 cloves garlic (minced)

1 ½ cups andouille sausage (chopped, remove casing)

1 ½ cups boudin sausage (crumbled, remove casing)

dry white wine (heavy splash)

1 cup chicken broth

hot sauce (to taste)

salt & pepper to taste

Cajun spices to taste

Garnish:

green onion (finely diced)

parsley (finely diced)

hot sauce (Krystal’s used here)

Method:

In a large cast iron pan, sauté the onion, celery, and bell pepper in a splash of olive oil for 2 min or so. Add in the garlic, andouille sausage, boudin, and spices. Sauté until the mixture becomes translucent, and the meats are browned. Deglaze with the dry white wine, followed by the chicken stock. Add in the hot sauce, salt, and pepper to taste if desired.

Cornbread:

Preheat an oven to 350°F.

Mix the dry ingredients together in a medium sized bowl. Melt the better, and heat the milk in the microwave just to take the chill off. Add the butter, milk, and eggs to the dry mix, and whisk until it comes together. Pour over the filling mix and spread evenly. Bake for 15-20 min until the top turns golden brown.

 Brush additional melted butter over the top and sprinkle with parsley and green onion. C’est bon!