jambalaya cornbread
(3 ratings)
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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(3 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
25 Min
method
Bake
Ingredients For jambalaya cornbread
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3/4 cyellow cornmeal
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1 1/4 call purpose flour
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2 tspbaking powder
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1 Tbspsugar
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1 cskim milk
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2eggs
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1/2 candouille sausage (diced or crumbled -cooked out of casings)
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1/4 conion, chopped
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2 Tbspcelery, chopped
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2 Tbspgreen pepper, chopped (or red, yellow, orange)
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1 tspgarlic salt
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1 tsphot sauce (tabasco)
How To Make jambalaya cornbread
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1Preheat oven to 350 degrees F. Grease 9x9 inch square pan OR 10 inch cast iron pan.
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2Remove sausage from casing and saute, breaking up meat into crumbles. Or, cut one link into small pieces, saute. Set aside.
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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!!
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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