jambalaya cornbread
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...
prep time
15 Min
cook time
25 Min
method
Bake
yield
6 serving(s)
Ingredients
- 3/4 cup yellow cornmeal
- 1 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 cup skim milk
- 2 - eggs
- 1/2 cup andouille sausage (diced or crumbled -cooked out of casings)
- 1/4 cup onion, chopped
- 2 tablespoons celery, chopped
- 2 tablespoons green pepper, chopped (or red, yellow, orange)
- 1 teaspoon garlic salt
- 1 teaspoon hot sauce (tabasco)
How To Make jambalaya cornbread
-
Step 1Preheat oven to 350 degrees F. Grease 9x9 inch square pan OR 10 inch cast iron pan.
-
Step 2Remove sausage from casing and saute, breaking up meat into crumbles. Or, cut one link into small pieces, saute. Set aside.
-
Step 3Mix 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!!
-
Step 4Spread into prepared pan and bake until golden and slightly pulled away from sides of pan. Check after 20 minutes, especially if using cast iron.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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