Nothing will ever compare to a good Cajun cornbread recipe cooked in a skillet. It's one you can pull out at any time, throw the ingredients into the cast iron pan and that's it. Now you have one super delicious and moist crumb cornbread that can accompany just about any dish you can think of.
This Creole cornbread goes really well with a lot of my dinner recipes. Especially my Venison Chili, it also pairs well with this amazing Crock Pot Pinto Beans Recipe.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- How to store leftovers
- Mel's kitchen notes
- More Thanksgiving recipes I think you'll love
- Frequently asked questions: FAQs
- Cajun Cornbread
- 💬 Comments
The first time I made a cornbread I was really nervous. I don't know why, little did I know it's so easy! This is a Cajun cornbread recipe that has been handed down the generations, specifically how many I can't say, but I know mothers and mother's mothers are involved.
Hint: Adding the hot sauce gives the flavor a Cajun twist that is unexpectedly delicious.
Use this Cajun Cornbread to make a Cajun Cornbread Dressing.
What makes this recipe so yummy
What I love most about this recipe is that it is really simple to make. Seriously easy. If you don't have to worry about the 'bread' side of the meal and have this super delicious offering for the Cajun dinner table.
Groceries you'll need: Ingredients
- Bacon Grease
- Honey
- Buttermilk
- Hot Sauce
- Large eggs
- Yellow cornmeal, fine or medium-coarse grind
- Whole wheat flour
- All-purpose flour
- Baking powder
- Salt
- Baking soda
- Sugar (optional)
See recipe card for quantities at the bottom of this post.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
One of the things that makes this a really easy cornbread recipe is you combine all the wet ingredients, then all the dry ingredients, then fold them all in together and pour the cornbread mixture into the hot greased skillet.
That's it. The best skillet cornbread recipe you ever tried in four easy steps!
After the ingredients have been mixed together, they should be added to the hot skillet greased with the bacon grease. This should have been warming up with the oven at 375°F.
- Step 1: Add the bacon grease to the skillet and add a medium heat.
- Step 2: Mix all the dry ingredients together with a wire whisk in a medium bowl.
- Step 3: Mix all the wet ingredients together in a large bowl.
- Step 4: Add the dry ingredients to the wet ingredients, stir until just combined then pour batter into the hot pan. Transfer to the preheated oven and cook for 20 minutes.
Hint: make sure all the ingredients are at room temperature for the best results (buttermilk and eggs).
Recipe variations and substitute ideas
- Spicy - if you like an even spicier cornbread, slice some jalapenos and add jalapeno pepper to the cornbread batter before cooking or simply add some red pepper (cayenne pepper) or more hot sauce.
- Butter - if you'd rather skip the bacon grease you can use melted butter in it's place. Or vegetable oil.
- Apple Sauce - use apple sauce in place of the egg if you need to. A ¼ cup can be substituted for 1 egg.
- Green Onion - Some people like to add some green onions to their cornbread. I get it, it sounds delicious.
- Ground Beef - Add some ground beef and make this Cajun Cornbread recipe a lot heartier.
- Creole Seasoning - instead of salt add Creole Seasoning, see my homemade recipe here. Or Cajun seasoning.
- Red Bell Pepper - you could add some chopped red bell pepper for a touch of sweetness or green bell pepper.
- Andouille Sausage - I've heard of people crumbling this into their cornbread.
- Sharp Cheddar Cheese - you could add some shredded cheese to the batter too.
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Necessary gear: Equipment
For this Cajun cornbread recipe you are going to need a cast iron skillet. I use a nice large 12" size. See the recipe card below for a link if needed.
How to store leftovers
Cornbread can be stored at room temperature for up to 4 days, in an airtight container.
Cornbread freezes really well for up to 3 months in a freezer safe container.
Mel's kitchen notes
Add paper towel to your container when storing cornbread, as it can get quite moist in there and it affects the texture of the cornbread.
More Thanksgiving recipes I think you'll love
- Cajun Green Beans
- Roasted Potatoes and Broccoli
- Cracker Barrel Sweet Potato Casserole
- Baked Oyster Dressing
- Cajun Rice Dressing
- Cajun Turkey Breast
- Cracker Barrel Mac and Cheese
- Italian Monkey Bread
- Cajun Muffuletta Sandwich
- Garlic Butter Rolls
- Homemade Corn Nuggets Recipe
If you love cooking in your cast iron skillet, head on over to this list of Southern Cast Iron Recipes. Classic recipes cooked the old fashioned way.
Frequently asked questions: FAQs
If your cornbread has cooled too much and you need to warm it back up, then sure. But don't zap it for too long as it will ruin the texture.
A quarter cup of apple sauce can substitute for the egg.
Cornbread goes with anything I think! Beans and cornbread are perfect, as well as chili and barbecue! In fact, I bet Lana's Chicken Jallop recipe over at Never Enough Thyme would be perfect!
If you've tried this Cajun cornbread recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Banana Bread
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Cajun Cornbread
Video
Equipment
Ingredients
- 3 Tablespoons Bacon Drippings
- ½ Cup Honey
- 2-¼ Cups Buttermilk
- 1 Tablespoons Louisiana Hot Sauce
- 3 Each Large Eggs
- 1-½ Cups Yellow Cornmeal fine or medium-coarse grind
- ½ Cup Whole Wheat Flour
- ½ Cup All Purpose Flour
- 1 Tablespoons Baking Powder
- 1-½ teaspoons Salt
- ½ teaspoons Baking Soda
- 3 Tablespoons Granulated Sugar optional
Instructions
- Add Bacon grease to cast iron skillet and put into the oven. Turn on to 375°F and allow to heat up with the oven.3 Tablespoons Bacon Drippings
- Add all the dry ingredients into a medium size mixing bowl and mix together.1-½ Cups Yellow Cornmeal, ½ Cup Whole Wheat Flour, ½ Cup All Purpose Flour, 1 Tablespoons Baking Powder, ½ teaspoons Baking Soda, 3 Tablespoons Granulated Sugar, 1-½ teaspoons Salt
- Add all the wet ingredients into another mixing bowl and mix well.½ Cup Honey, 2-¼ Cups Buttermilk, 1 Tablespoons Louisiana Hot Sauce, 3 Each Large Eggs
- Take the wet ingredients and add to the dry ingredients and stir until just combined.
- Once the oven has reached the right temperature pour the batter into the hot skillet.
- Cook in the oven for 25-35 minutes (or a toothpick inserted comes out clean)
Notes
Nutrition
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Mary Wright says
My family just loves the cajun cornbread. They request it at every dinner time. I love it at lunch with onion and buttermilk.
Paul Neale says
This was another great recipe from your repertoire. I did a few variations on it like adding cream corn, chopped fried bacon, jalpenos and cheddar cheese. My family destroyed it but the base was still from your recipe.