Jambalaya Cornbread

Carolyn Haas


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...


★★★★☆ 1 vote

15 Min
25 Min


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  • 3/4 c
    yellow cornmeal
  • 1 1/4 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1 Tbsp
  • 1 c
    skim milk
  • 2
  • 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)

How to Make Jambalaya Cornbread


  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.

Printable Recipe Card

About Jambalaya Cornbread

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

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