Cook Time: 20-25 Minutes Difficulty: Easy
No matter how you slice it, moist, flavorful sweet cornbread is undeniably one of the best and most versatile side dishes, because, it goes with just about anything, chili, soups, casseroles, Mexican, Southern or Cajun dishes, and so much more. With so many variations of cornbread out there, this spicier version may soon become your new favorite.
Our family goes nuts over this recipe, simply because it is awesome, but with a husband, two teenagers, and a young adult, this cornbread disappears as quickly as it comes out of the oven, so I usually need to make a double batch.
This time, I wanted to create a Cajun version, so I snuck in our NEW Cajun Seasoning and our Pretty Hot Peppers, sweet green peppers with a little kick, a sure no-no for our middle child, Nicholas, who usually runs for the hills at the mention of peppers.
So why would I even tamper with my family's precious cornbread recipe? That is what I do, I experiment and challenge my family's palate and watch their faces contort as I serve them something new (which is quite often). I find it quite humorous, but I am confident in most situations that my family will enjoy my creations. When I was their age, I would never have been that accepting as a teenager, but our kiddos politely abide by the "One-Bite Rule" we have in our family. They don't have to like what I make, but they have to at least try it! Luckily, this recipe was a success. They liked the subtle spicier version almost as much as the original version, and it too was gobbled up.
So, if you are looking to spice things up, this version of my family's favorite cornbread recipe is perfect for even the most discerning family members. It complements most dishes and will soon become your favorite cornbread as well. Serve this cornbread with our Slow Cooker Peach BBQ Pork Recipe and our Best Darn Coleslaw Recipe for a complete meal.
Thank you for stopping by!
*Note-This recipe was adapted from Indian Head Brand Cornmeal.
- 1 cup of yellow corn meal (we used Indian Head Stone Ground Yellow Cornmeal).
- 1 cup all purpose flour (to make it gluten free, substitute your favorite gluten free all-purpose flour)
- 1/2 cup sugar
- 3 teaspoons (tsp.) baking powder
- 1-2 teaspoons (tsp) Cherchies® Cajun Seasoning
- 1/2 cup oil
- 2/3 cup milk
- 2 eggs, lightly beaten
- 1 jar of Cherchies® Pretty Hot Peppers, drained
Preheat the oven to 400 degrees. In a medium bowl, mix together the corn meal, flour, sugar, baking powder, and Cherchies Cajun Seasoning. In a separate small bowl, beat the eggs and add the oil and milk. Mix.
Add the egg mixture to the dry ingredients and add the Cherchies Pretty Hot Peppers. Mix to combine.
Pour the cornbread mixture into a greased 8x8 baking dish. and bake for 20-25 minutes, or until golden brown.