Cajun Cornbread Recipe

a white plate with stacked squares of Cajun Cornbread.

5 from 4 votes

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. You're sure to love this Southern classic! Leftovers, if you have any, are perfect for making cornbread dressing or stuffing.

Prep Time15

Cook Time25

Total Time40

Course: Bread

Cuisine: American Southern

Servings: servings

Calories: 348kcal

Author: Kelly Bloom

Equipment

Justin Wilson's Original Cajun Seasoning, 8 Ounce Shaker
Bob's Red Mill Cornmeal Coarse 24 Ounce (Pack of 1)
8 x 8 square silicone cake pan

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)

US Customary - Metric

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.

Notes

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.

Nutrition