This Cajun Cornbread recipe is made from scratch, but it's still super fast and easy to whip up. You can tailor it to be as spicy as you like. If you love cornbread, than you're sure to love this Southern classic! Leftovers, if you have any, are perfect for making Cajun cornbread dressing or stuffing.
What is Cajun Cornbread?
Cajun Cornbread is a spicy, savory quick bread made from golden cornmeal. Don't use a cornbread mix, as there is too much sugar in them. That added sweetness will compete with the spices, pepper jack cheese, and the hatch chilies.
Why You Will Love This Recipe
The perfect combination of savory spices and moist texture, this irresistible Cajun cornbread recipe is sure to be a hit. Not only that, but it’s also super simple to make. Get ready to bring some Louisiana-style flavor into your kitchen with our irresistibly tasty Cajun cornbread recipe!
Jump to:
- What is Cajun Cornbread?
- Why You Will Love This Recipe
- Cajun Cornbread Ingredients
- How to Make Cajun Cornbread
- Serving Suggestions
- Related Recipes
- Equipment
- Storage
- How do I reheat Cajun Cornbread?
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- 📖 Recipe
- Connect with Smells Like Delish!
Cajun Cornbread Ingredients
This is a really easy cornbread recipe. So easy I don't know why you'd ever buy a cornbread mix again! I love the savory flavor that comes from not adding sugar to this cornbread recipe also.
- Yellow cornmeal (not a mix!)
- All purpose flour
- Baking powder
- Salt
- Oregano - dried.
- Cajun seasoning
- Chipotle chili - ground.
- Monterey Jack cheese - with chilies or without, shredded.
- Milk
- Vegetable oil
- Eggs
- Hatch chilies - minced (canned or fresh).
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Cajun Cornbread
Don't worry if you've never made Cajun cornbread before - our simple step-by-step instructions will make sure you get perfect results. So whip up some batter and get ready to experience this Southern classic!
Whisk The Dry Ingredients Together
- Preheat your oven to 400 F and spray an 8" or 9" baking pan with non stick spray.
- In a large mixing bowl measure out the cornmeal, flour, baking powder, salt, and spices. Stir or whisk until ingredients are evenly distributed.
Add The Grated Cheese
- Mix the shredded cheese gently into the dry ingredients so that the cheese is coated by the cornmeal and flour mixture. This will prevent the cheese from clumping or sinking to the bottom.
Combine With Wet Ingredients
- Measure the milk, egg, and oil in a smaller bowl. Open your can of Hatch chilies and add to the mixture. Do not drain the Hatch chilies.
- Add the wet ingredients to the bowl of dry ingredients and mix until just blended.
Bake & Serve
- Using a spatula, mix quickly, scraping the sides of the bowl to get it all evenly mixed. Pour into an 8" or 9" square pan, and bake.
Serving Suggestions
Serve this flavor packed Cajun Cornbread with beans, or any soup or stew. Don't worry if you have leftover cornbread either, leftovers are perfect for making our Jiffy Cornbread Stuffing! Texas Cowboy beans and cornbread is a natural pairing! Additional serving suggestions are:
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
Storage
Leftovers, if you have any, are perfect for making cornbread dressing or stuffing. Otherwise, wrap with plastic wrap or aluminum foil and refrigerate. You can warm up with 30 seconds in the microwave.
How do I reheat Cajun Cornbread?
You can use the oven on a low temperature. Cover the cornbread with aluminum foil first so it stays moist.
Alternatively, you can warm it in the microwave. Just short intervals, remembering that microwaves cook from the inside out. You don't want to over heat, as the microwave will harden your cornbread.
Tips for Success
- Make sure you use plain ground cornmeal for this Cajun Cornbread, not a prepared cornbread mix.
- Experiment with different cheeses, like Colby, Cheddar, or Smoked Gouda.
- Tailor the heat from the spices to your preference.
- Butter the top of the baked cornbread right when first removed from the oven. It keeps the top crust from getting too crusty.
- If you use fresh Hatch chilies, mince and microwave a minute to precook. Cool before using.
Frequently Asked Questions
Absolutely! You can use any non dairy milk you prefer.
Yes, it freezes well. Just wrap the pieces individually. You can also freeze it before cutting, but let the pan come to room temperature so it is defrosted before cutting.
Yes! Simply omit the cheese, can of chilies, and spices. Add 2 tablespoons of granulated sugar or 2 tablespoons of honey instead. Mix and bake the same as this savory Cajun Cornbread recipe.
Yes. Crumble the cooked cornbread into medium size chunks. Let it sit out uncovered, or dry it up a bit on a cookie sheet in a low temperature oven. Measure and use it just like you would the prepackaged cornbread stuffing mixture for Cajun cornbread dressing.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Some Other Recipes We Are Sure You Will Love
📖 Recipe
Cajun Cornbread
Equipment
- Justin Wilson's Original Cajun Seasoning, 8 Ounce Shaker
- Bob's Red Mill Cornmeal Coarse 24 Ounce (Pack of 1)
Ingredients
- 1 ¼ cups flour
- ¾ cups yellow cornmeal not a mix!
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon oregano ground
- 1 teaspoon Cajun seasoning
- ¼ - ½ teaspoon Chipotle chili ground
- 1 cup Monterey Jack cheese with chilies or without, shredded
- 1 cup milk
- ½ cup vegetable oil
- 1 egg
- 4 oz hatch chilies canned or fresh, minced (or ¼ cup minced fresh)
Instructions
- Preheat your oven to 400° F and spray an 8" or 9" baking pan with non stick spray.
- In a large mixing bowl measure out the cornmeal, flour, baking powder, salt, and spices. Stir until ingredients are evenly distributed.1 ¼ cups flour, ¾ cups yellow cornmeal, 2 teaspoons baking powder, ½ teaspoon salt, ½ teaspoon oregano, 1 teaspoon Cajun seasoning, ¼ - ½ teaspoon Chipotle chili
- Mix the shredded cheese gently into the dry ingredients so that the cheese is coated by the cornmeal and flour mixture. This will prevent the cheese from clumping or sinking to the bottom.1 cup Monterey Jack cheese
- Measure the milk, egg, and oil in a smaller bowl. Open your can of Hatch chilies and add to the mixture. Do not drain the Hatch chilies.1 cup milk, ½ cup vegetable oil, 1 egg, 4 oz hatch chilies
- Add the wet ingredients to the bowl of dry ingredients. Using a spatula, mix quickly, scraping the sides of the bowl to get it all evenly mixed,
- Pour into a 9" square pan, bake in preheated oven for 25 minutes.
- Remove from oven to cool, but melt a pat of butter over the top while cornbread is still hot. Serve while still hot, or cool.
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