Real Recipes From Real Home Cooks ®

cajun cornbread bake

Recipe by
Carolyn Haas
Whitewater, WI

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.

yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For cajun cornbread bake

  • 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,