Cajun Cornbread Food

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 MEXICAN CORNBREAD

Steps:

• Preheat oven to 350*.
• Lightly oil your 10 inch black iron skillet (bottom and sides) and let it get hot in the oven while mixing above ingredients.
• If you do not have a skillet use a 9 X 13 pan.
• Once skillet is hot, pour in mixture.
• Bake for 40-45 minutes.

CAJUN CORNBREAD II

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, make cornbread mix as instructed on the box and add the cream corn and chopped jalapeno pepper.
• Season the ground beef with Cajun spices (if none available use salt, black pepper, cayenne, garlic and onion powder...all or any combination).
• Brown the ground beef, adding the bell pepper and onion, cooking until the pepper and onion are softened.
• Lightly spray a 13x9 casserole dish and pour one-half of the cornbread mix. Put the meat mixture on top. Next layer the cheese. The final layer is the rest of the cornbread mix. Bake at 400 degrees until golden brown. Goes well with Red Beans and Rice.

CREOLE CORNBREAD

Steps:

• In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

CAJUN CORNBREAD SKILLET

Steps:

• Heat oven to 400 degrees F.
• Heat 1 tablespoon of the oil in 10-inch cast iron or ovenproof skillet over medium-high heat until hot.
• Add sausage, onion and bell pepper; cook until sausage is browned and vegetables are tender, stirring occasionally.
• In large bowl, combine corn meal mix, buttermilk, eggs and remaining 3 tablespoons oil; blend well.
• Add corn, cheese and cooked sausage mixture.
• Wipe skillet clean with paper towel; spray with nonstick cooking spray.
• Pour batter into skillet.
• Bake at 400 degrees F. for 25 to 35 minutes or until golden brown and set.

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.

CRAWFISH CORNBREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 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 CORNBREAD DRESSING

Steps:

• SEASONING MIX: Combine thoroughly, set aside.
• In large sauce pan, melt butter.
• Add onions, bell pepper, celery, garlic and bay leaves; cook over high heat about 2 minutes, stirring frequently.
• Add seasoning mix and continue cooking 5 more minutes.
• Stir in sausage, chicken broth and Tabasco.
• Cook 5 minutes.
• Turn off heat.
• Add cornbread, milk and eggs.
• Spoon into a greased baking dish.
• Bake at 350°F until brown on top, about 40 minutes.

CHEESY CAJUN CORNBREAD BISCOTTI

Steps:

• Preheat oven to 350°. Place cornbread mix, cheese, Cajun seasoning, chives and pepper in a food processor; pulse until blended. Add butter; continue pulsing until crumbly. Add buttermilk and eggs to form moist dough (dough will be thick)., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 8x4-in. rectangle. Brush with beaten egg; sprinkle with cheese. Bake until light brown, 18-20 minutes. Cool on pans on wire racks until firm, about 10 minutes., Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheets, cut side down., Bake until golden brown, 14-16 minutes. Remove from pans to wire racks to cool completely. Store in airtight containers.