Cajun Mexican Cornbread: A Flavorful Fusion Delight
Description
This unique cornbread recipe is a delightful fusion that marries the spicy essence of Cajun cuisine with the comforting familiarity of traditional Mexican cornbread. After experimenting with various recipes, I’ve crafted this version that is sure to complement a wide array of dishes, including chili, red beans and rice, and smothered round steak with gravy. This cornbread is not just a side; it’s a celebration of flavors that can stand on its own or enhance your favorite meals.
Recipe Details
| Preparation Time | Cooking Time | Total Time | Servings |
|---|---|---|---|
| 5 minutes | 45 minutes | 50 minutes | 8 servings |
Ingredients
| Ingredient | Quantity |
|---|---|
| Salt | 2 teaspoons |
| Sugar | ½ cup |
| Sour cream | 1 cup |
| Eggs | 2 large |
| Onion | 1 medium, chopped |
| Green onions | 1 bunch, sliced |
| Bell pepper | 2 medium, diced |
| Cheese | 1 cup, shredded |
| Optional: Jalapeños | 3-4, diced |
| Baking powder | ½ teaspoon |
| Cornmeal | 1 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 411.6 |
| Total Fat | 16.6 g |
| Saturated Fat | 7.1 g |
| Cholesterol | 71.2 mg |
| Sodium | 1063.6 mg |
| Total Carbohydrates | 58 g |
| Dietary Fiber | 5 g |
| Sugars | 17.9 g |
| Protein | 9.2 g |
Instructions
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Preheat Your Oven: Begin by preheating your oven to 350°F (175°C), creating the perfect environment for your cornbread to bake evenly and rise beautifully.
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Prepare the Skillet: Lightly oil your 10-inch cast iron skillet, ensuring to coat both the bottom and the sides thoroughly. Place the skillet in the preheated oven to allow it to heat up, which will help achieve a golden crust once the batter is poured in.
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Mix the Ingredients: In a large mixing bowl, combine the salt, sugar, and baking powder with the cornmeal. Stir in the sour cream, followed by the eggs, mixing until the batter is smooth. Then, gently fold in the chopped onion, green onions, bell pepper, and shredded cheese. If you enjoy a bit of heat, add the diced jalapeños to the mixture at this stage, adjusting the quantity based on your heat preference.
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Pour the Batter: Once the skillet has heated sufficiently (you’ll want it hot enough to sizzle when the batter touches it), carefully remove it from the oven. Immediately pour the cornbread mixture into the hot skillet, spreading it evenly to ensure even baking.
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Bake: Return the skillet to the oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Cool and Serve: After baking, allow the cornbread to cool in the skillet for a few minutes before slicing into wedges. Serve warm, ideally alongside your favorite chili or as part of a hearty meal.
Cooking Tips
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Serving Suggestions: This cornbread pairs exceptionally well with a variety of dishes, particularly those with rich, hearty flavors such as chili or beans. Consider serving it with a drizzle of honey or butter for added indulgence.
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Storage: Store any leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze for up to three months.
This Cajun Mexican Cornbread is not just a simple recipe; it’s an exploration of culinary creativity, bringing together ingredients that enhance each other to create a dish that’s sure to become a favorite at your table. Enjoy this unique addition to your bread repertoire!
