Cajun Cornbread is the perfect side dish for chili, gumbo, and jambalaya. Easy to make, versatile, and packed with spicy green chiles and sweet cornmeal. You can tailor this cornbread to be as spicy or mild 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 cornbread dressing or stuffing.
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Why You'll 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!
Ingredients You'll Need
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 cornbread with green chile's before - our simple step-by-step instructions will make sure you get perfect results.
Make The Cornbread Batter
- 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.
- 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.
Mix and Bake Until Golden Brown
- 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.
- 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!
Substitutions and Variations
- Experiment with different cheeses, like Colby, Cheddar, or Smoked Gouda.
- Tailor the heat from the spices and green chiles to your preference.
Tips For Success
- Make sure you use plain ground cornmeal for this Cajun Cornbread, not a prepared cornbread mix.
- 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.
Storage Options
- If you plan to eat the cornbread within 2-3 days, you can store it at room temperature, tightly wrapped in plastic wrap or aluminum foil.
- For longer storage, store your cornbread in the refrigerator for up to 5 days. Wrap it tightly or place it in an airtight container to prevent it from drying out or absorbing other flavors.
- You can also freeze it, tightly wrapped, for up to 3 months.
Related Recipes
- Cracker Barrel Cornbread Recipe
- Jiffy Cornbread Dressing
- Cajun Fried Corn
- Cajun Chicken and Shrimp Alfredo
- Louisiana Cajun Seasoning
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.
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Frequently Asked Questions
Absolutely! You can use any non dairy milk you prefer.
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.
More Delish Ideas
Cajun Cornbread Recipe
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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