Cajun Cornbread

Cajun Cornbread at Miz Helen's Country Cottage
Cajun Cornbread has a blend of Cajun seasons blended with some stone ground corn meal, this makes a slice of cornbread you wont forget. We love our cornbread here at the cottage and this cornbread recipe is a spicy blend that will kick up any meal. I am often ask to bring my Cajun Cornbread to a covered dish event, one skillet full doesn't last very long.
Let's Make Some Cornbread
We Start Our Recipe With 
A Blend Of Sauted Vegetables

Cajun Cornbread at Miz Helen's Country Cottage
Next We Will Add The Great Cornbread Mix
Cajun Cornbread at Miz Helen's Country Cottage
Pour The Vegetable and Cornbread Mix Into 
The Hot Iron Skillet
Cajun Cornbread at Miz Helen's Country Cottage
Bake It And Eat It While It's Hot!
Cajun Cornbread at Miz Helen's Country Cottage
Cajun  Cornbread
Miz Helen's Kitchen
6 tablespoons vegeable oil, divided
1 medium onion, chopped
1 red bell pepper, chopped
1 cup stone ground cornmeal
3/4 cup all purpose flour
1 teaspoon salt
1/8 teaspoon cayenne pepper
2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoon Creole seasoning
2 eggs, beaten
1 cup milk
Place the onion and bell pepper into a food processor and chop fine.
Heat the 8 inch iron skillet and pour in 2 tablespoons vegetable oil.
Add the vegetables to the hot oil and saute until the pepper is soft and the onions are clear.
Remove the sauted vegetables from the skillet and set aside.
Pour 2 tablespoons of vegetable oil into the skillet with no heat.
In a large mixing bowl stir together the cornmeal, flour, salt, cayenne pepper, baking powder, baking soda, and Creole seasoning.
Whisk together the milk and eggs until blended.
Pour 2 tablespoons vegetable oil, the milk and eggs into the cornmeal mixture and mix until completely blended.
Pour the sauted vegetables into the cornmeal mixture.
Re-heat the oil in the iron skillet and pour the cornbread batter into the hot skillet.
Bake at 400 degrees for 35 to 40 minutes.
Recipe Tips
This cornbread will appear to be darker because the cornmeal is stone ground.
After serving, rermove the cornbread to a safe dish. Do Not leave it in the iron skillet over night, it will take on an iron taste.
Pin For Later
Cajun Cornbread at Miz Helen's Country Cottage
This Cornbread Is Delicious!
Will Be A Great Side For Any Meal
Try It With
Slow Cooker 
Sausage and Shrimp Jambalaya
Cajun Cornbread at Miz Helen's Country Cottage
Cajun Cornbread at Miz Helen's Country Cottage
Thanks so much for stopping by to help us make this Cajun Cornbread today, I love it when friends come by to spend time in the kitchen with me. This is a great cornbread recipe that is so full of flavor, I sure hope you enjoy it! You have a very special week and come back to see us real soon!
Peace and Joy
Miz Helen
Great Linky Parties with Great Friends

Miz Helen
Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner.


  1. I will come back and print that later as my printer is out of ink! Incidentally, I am making your Italian Stuffed Peppers for dinner (I cook early in the day) and they smell wonderful!

    1. Hi Gina,
      Sure hope you enjoy the Italian Stuffed Peppers, we just love them! Thanks so much for stopping by and you have a great day!
      Miz Helen

  2. What a great idea! I like how you also get some veggies in your cornbread. Going to have to try this one out. :)

  3. I love the spice in that corn bread what a great southern flair to change this up a bit, perfect for my Venison Chili tonight!

  4. Love a good cornbread, and yours looks tasty!

  5. I'm coming to your house for Mardi Gras dinner on Tuesday!! Thanks for sharing at the What's for Dinner party. Hope your week is awesome!

  6. Your cornbread looks so delicious, Miz Helen. There are so many layers of flavour with all the yummy ingredients. I can just imagine how good your cornbread tastes with the Jambalaya! Thank you so much for being a part of the Hearth and Soul Link Party. I shared your Jambalaya on the party FB page. Happy Sunday!

  7. I was just about making something similar to this. It's called proja in the Balkans and they put cheese inside. The vegetables look delicious, maybe I'll combine both recipes and see how it goes. Thanks for sharing 😊


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Miz Helen