📝 About This Recipe
This isn't your average sweet cornbread; it's a savory, rustic masterpiece born from the heart of Acadiana. Infused with the 'Holy Trinity' of Cajun cooking—onion, celery, and bell pepper—and spiked with smoky andouille sausage, this bread offers a complex flavor profile that is both hearty and spicy. Baked in a screaming-hot cast iron skillet for a shattered-glass crust, it captures the soulful essence of Louisiana comfort food.
🥗 Ingredients
The Holy Trinity & Aromatics
- 6 ounces Andouille sausage (finely diced)
- 1/2 cup Yellow onion (finely minced)
- 1/4 cup Green bell pepper (finely minced)
- 1/4 cup Celery (finely minced)
- 2 cloves Garlic (minced)
- 2 tablespoons Pickled jalapeños (chopped)
Dry Ingredients
- 1 1/2 cups Yellow cornmeal (stone-ground preferred)
- 1/2 cup All-purpose flour
- 1 tablespoon Baking powder
- 1/2 teaspoon Baking soda
- 1 tablespoon Cajun seasoning (low-sodium preferred)
- 1/2 teaspoon Kosher salt (adjust if seasoning contains salt)
Wet Ingredients & Fold-ins
- 1 1/2 cups Buttermilk (full fat, at room temperature)
- 2 Eggs (large, beaten)
- 6 tablespoons Unsalted butter (4 tbsp melted for batter, 2 tbsp for the skillet)
- 1 cup Sharp Cheddar cheese (freshly shredded)
- 1/2 cup Cream-style corn (for moisture)
👨🍳 Instructions
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1
Place a 10-inch cast iron skillet into the oven and preheat to 425°F (220°C). Heating the skillet is the secret to a perfect, crispy crust.
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2
In a small skillet over medium heat, sauté the diced andouille sausage until the fat renders and the edges are crispy, about 5 minutes.
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3
Add the onion, bell pepper, and celery (the Holy Trinity) to the sausage. Cook until softened and translucent, about 4-5 minutes. Stir in the garlic and jalapeños for the last 60 seconds.
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4
Remove the vegetable and sausage mixture from the heat and set aside to cool slightly.
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5
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, Cajun seasoning, and salt until well combined.
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6
In a separate medium bowl, whisk together the buttermilk, beaten eggs, 4 tablespoons of melted butter, and the cream-style corn.
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7
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined; do not overmix, as a few lumps are fine.
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8
Fold in the sautéed sausage and vegetable mixture along with the shredded cheddar cheese.
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9
Carefully remove the hot cast iron skillet from the oven using a heavy-duty oven mitt. Drop the remaining 2 tablespoons of butter into the hot pan, swirling it to coat the bottom and sides completely.
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10
Immediately pour the batter into the sizzling skillet. It should sizzle loudly around the edges—this creates the golden crust.
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11
Smooth the top with a spatula and return the skillet to the oven.
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12
Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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13
Allow the cornbread to rest in the skillet for at least 10 minutes before slicing. This allows the crumb to set so it doesn't crumble apart.
💡 Chef's Tips
Use stone-ground cornmeal for a superior, gritty texture that holds up to the chunky add-ins. If you don't have buttermilk, DIY it by adding 1 tablespoon of lemon juice to 1.5 cups of whole milk and letting it sit for 10 minutes. Be careful with the salt; many store-bought Cajun seasonings are very salt-heavy, so taste your seasoning blend first. For a spicier kick, leave the seeds in the jalapeños or add a teaspoon of cayenne pepper to the dry mix. Always shred your own cheese; pre-shredded cheese is coated in potato starch which prevents it from melting smoothly into the batter.
🍽️ Serving Suggestions
Serve warm with a generous drizzle of honey-infused butter to balance the spice. Pair with a hot bowl of Chicken and Sausage Gumbo or Red Beans and Rice. Use leftovers the next morning by frying a slice in butter and topping it with a poached egg. Accompany with a cold glass of sweet tea or a crisp Louisiana lager. Serve alongside a platter of smoky BBQ ribs or blackened catfish.