Jambalaya Cornbread

Carolyn Haas

By
@Linky1

Jambalaya evokes thoughts of Louisiana, but did you know the first published recipe for jambalaya was published in Mobile, Alabama! Here's my take on cornbread with a jambalaya twist...


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Rating:

Comments:

Serves:

6

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

3/4 c
yellow cornmeal
1 1/4 c
all purpose flour
2 tsp
baking powder
1 Tbsp
sugar
1 c
skim milk
2
eggs
1/2 c
andouille sausage (diced or crumbled -cooked out of casings)
1/4 c
onion, chopped
2 Tbsp
celery, chopped
2 Tbsp
green pepper, chopped (or red, yellow, orange)
1 tsp
garlic salt
1 tsp
hot sauce (tabasco)

Directions Step-By-Step

1
Preheat oven to 350 degrees F.
Grease 9x9 inch square pan OR 10 inch cast iron pan.
2
Remove sausage from casing and saute, breaking up meat into crumbles. Or, cut one link into small pieces, saute. Set aside.
3
Mix dry ingredients.
Add eggs, milk, veggies, garlic salt, tabasco and sausage. Stir until dry ingredients are moistened. NOTE: 1 c skim milk may not show up in ingredients!!
4
Spread into prepared pan and bake until golden and slightly pulled away from sides of pan. Check after 20 minutes, especially if using cast iron.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Southern