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jambalaya cornbread

(3 ratings)
Recipe by
Carolyn Haas
Whitewater, WI

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...

(3 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For jambalaya cornbread

  • 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.

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