Cajun Cornbread
This Cajun Cornbread is so simple to make you'll be making it for every meal! It is such a perfect accompaniment to so many dishes - it has just the right amount of sweetness with a yummy crunchy buttery crust. A cornbread recipe for everyone.
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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
I added the sugar option as I know that some people like their cornbread a little sweeter! I like it this way, without the sugar as sweetness can always be added afterward with a drizzle of honey!
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Nutrition
Serving: 1g | Calories: 193kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 369mg | Fiber: 1g | Sugar: 18g
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