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Front page › Cajun › Cajun Skillet Cornbread

Cajun Skillet Cornbread

HB-5744 · Hand-built original · Cajun

Cajun Skillet Cornbread — the dish itself.
Served with its “pairs well with” suggestions: gumbo, beans, greens.

Cornbread with Cajun spice, sweetcorn and jalapeño, baked in a hot skillet.

CajunSide dish35 minServes 6307 kcalVegetarianDiabetic

Main ingredient: cornmeal

Pairs well with: gumbo, beans, greens

Servings:6quantities adjust to match

Ingredients

  • 7 oz cornmeal
  • 3½ oz plain flour
  • 1 tbsp baking powder
  • 1 tsp Cajun seasoning
  • 1 tsp salt
  • 2 eggs
  • 1¼ cups buttermilk
  • 2 oz butter, melted
  • 3½ oz sweetcorn
  • 2 spring onions, sliced
  • 1 jalapeño, finely chopped

Method

  1. Heat the oven to 425°F and put a cast-iron skillet in to heat with a knob of the butter.
  2. Whisk the cornmeal, flour, baking powder, Cajun seasoning and salt together. In a second bowl, whisk the eggs, buttermilk and melted butter.
  3. Stir the wet into the dry with a light hand, then fold in the sweetcorn, spring onions and jalapeño.
  4. Scrape the batter into the preheated, buttered skillet.
  5. Bake for 20 to 25 minutes, until the top cracks and browns. Rest for 5 minutes and serve in wedges.

Prep: 10 min · Cook: 25 min · Total: 35 min

Nutrition (per serving, where published)

307 kcalCalories
9.2 gProtein
41.6 gCarbs
11.6 gFat
5.9 gSaturates
4 gFibre
3.2 gSugars
779 mgSodium
85 mgCholesterol
279 mgPotassium
223 mgCalcium
2.7 mgIron
1 servingServing

Estimated from USDA FoodData Central ingredient data

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