Cajun Cornbread Bake

Cajun Cornbread Bake Recipe

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Carolyn Haas


We like cajun food and a local butcher made a batch of andouille. Had to buy some! This is reminiscent of tamale pie, but with a cajun twist.


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15 Min
20 Min


  • 6-8 oz
    andouille sausage
  • 1 c
    onion, chopped (1 medium)
  • 1 1/2 c
    celery, chopped (1 stalk)
  • 1 c
    green pepper, chopped (1 pepper - any color will do)
  • 1-2 clove
    garlic, minced
  • 1/2 tsp
    creole seasoning (or seasoned salt)
  • 1/4 tsp
    file powder (optional)
  • 2 Tbsp
    sherry (optional)
  • 1 pkg
    jiffy cornbread mix (along with required ingredients)
  • 1
    roma tomato, sliced thinly
  • 1/2 tsp
  • 1/4 c
    shredded cheddar cheese
  • ·
    hot sauce to serve

How to Make Cajun Cornbread Bake


  1. Slice sausage very thinly. Brown in skillet. Add Holy Trinity (onions, celery and pepper) sauté until softened. Stir in garlic and cook for a minute longer.
  2. Add seasoning, adjust to taste. (Including sherry and file powder if using.) Put into oven-proof casserole or 9x9 inch pan.
  3. Make cornbread according to package directions. Spread evenly on top of meat mixture.
  4. Arrange tomato slices on top of cornbread. Sprinkle each tomato with a tiny pinch of sugar Then, sprinkle over the top with grated cheese.
  5. Bake at 350ºF for 20 minutes or until toothpick inserted in cornbread comes out clean,

Printable Recipe Card

About Cajun Cornbread Bake

Course/Dish: Casseroles
Main Ingredient: Bread
Regional Style: Cajun/Creole

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