Cajun cooking was developed in the US South by Acadian immigrants fleeing Canada in the 18th century. After settling in Louisiana, their French countryside peasant cuisine rapidly adapted to the new climate, absorbing influences from contact with Spanish, African American, and Native American traditions.
Cornbread has been made by the indigenous peoples of the Americas for millennia, and baked cornbreads have been a dietary staple around the US South for centuries. This Cajun-style cornbread combines the dense starchy texture of cornbread with the spice and seafood flavor profiles that are characteristic of Gulf cuisine. The cornbread can be eaten as a main course or served as a side dish.
Recipe Servings: 6
Ingredients
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- ½ tsp baking soda
- 2 Tbsp sugar
- 1 cup milk
- 1 egg
- ¼ cup canola oil
- 1 onion, chopped
- 1 tsp salt
- 1 green bell pepper, cored and chopped
- 1 can (15 oz) cream-style corn
- 1 cup shredded sharp cheddar cheese
- ⅓ cup chopped green onion
- 2 Tbsp chopped canned jalapeño slices
- 2 cups combination seafood (crawfish tails, small cooked and peeled shrimp, or claw crabmeat)
Directions
- Preheat the oven to 350°F. In a large bowl, add the cornmeal, flour, baking soda, and sugar, and stir to combine.
- In another bowl, combine the milk, egg, and oil; then add the onion, salt, green pepper, corn, cheese, chopped green onion, and jalapeño slices.
- Add the vegetable and milk mixture to the flour mixture; then gently stir in the seafood. Mix thoroughly.
- Transfer the combined mixture into a 12-inch cast iron skillet (or 9 x 13-inch baking pan) and bake for 55–60 minutes, until golden brown.
- Slice and serve, or store in an airtight container.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.