Cajun Cornbread Casserole Food

CAJUN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400 degrees. Grease an 8- or 9-inch square baking pan or casserole dish.
• Drain tomato juices into a skillet, and chop tomatoes into smaller pieces. Set chopped tomatoes aside to use in Step 5.
• Add water as necessary until a thin layer of liquid covers the skillet.
• Sauté onion, celery, garlic and bell pepper over high heat until onion is translucent, bell pepper slices are tender and all of the water has evaporated, about 4 minutes.
• Turn off heat, and mix in 1 to 2 tablespoons of Cajun Seasoning, chopped tomatoes and kidney beans, stirring to combine. Set aside.
• In a small mixing bowl, whisk cornmeal, baking powder, salt and, if desired, additional Cajun Seasoning (several dashes, so the mix looks speckled when stirred). You can also add 1 to 2 teaspoons of sugar if you like a sweet cornbread topping. Then stir in nondairy milk and applesauce. It should be thick but spreadable, like hummus, and not dry.
• Pour bean mixture into your baking dish, and pat down firmly with a spatula. Spread cornbread mixture on top, and bake for 30 to 35 minutes, or until the cornbread is a deep golden, cracked and firm to the touch. Allow to set out for 15 minutes before serving.

CAJUN CRAWFISH CORNBREAD

Steps:

• Combine in large bowl, cornmeal, salt and soda
• In separate bowl, beat eggs
• Add crawfish, peppers, onions, cheese, oil and corn to eggs
• Combine egg mixture with cornmeal and mix well
• Pour into a greased 12x14" baking dish and bake at 375 degrees for 55 minutes or until golden brown.

CAJUN BEEF CASSEROLE

Steps:

• Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread into a greased 11x7-in. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over batter. Sprinkle with cheese., Bake, uncovered, until golden brown, 25-30 minutes. Sprinkle with onions., Freeze option: Omit onion topping. Cool baked casserole; wrap and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°; bake as directed, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle cooked casserole with onions.

CAJUN CORNBREAD

Steps:

• Preheat oven to 350.
• In a large bowl, combine cornmeal, flour, baking soda and sugar.
• In another bowl, mix together milk, egg, and oil.
• Add onion, salt, green pepper, corn, cheese, green onion, and jalapeno to milk mixture, combining well. Stir into flour mixture. Then gently stir in seafood.
• Transfer mixture to 13x9x2 pan coated with non-stick cooking spray. Bake 55 to 60 minutes or until golden brown and knife inserted into center comes out clean.

CAJUN CORN CASSEROLE

Steps:

• Cook rice with a little butter and salt added.
• Saute onion, bell pepper, and celery in one stick of butter.
• Combine rice, 2 cans corn, sauted vegetables, and jalapeno peppers.
• Place in buttered casserole dish.
• Mix in velveeta and 1/4 cup of cheddar.
• Sprinkle remaining 1/4 cup of cheddar on top.
• Bake at 350 degrees.