Dish with Cajun Cornbread
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Cajun Cornbread


US Louisiana Cajun
Makes:
Effort:
Sched:
DoAhead:  		 1-2/3#
**
1-1/4 hr
Yes		 Corn Bread is the bread of the American South, but varies by state. This is a very tender Louisiana Cajun version. This recipe fits a 12 inch iron skillet.




-------
1
1-1/4
4
1
1/2
-----
2
3/4
1/4
2
14
-----
2
----
c
c
t
T
T
----

c
c
T
oz
----
T
-- Dry Items
Yellow Corn Meal  
Flour, all purpose
Baking Powder (1)
Cajun Seasoning (2)  
Salt
-- Wet Items
Eggs (room temp)
Buttermilk (3)
Butter, melted
Sugar
can Creamed Corn (4)
-------------
Butter for pan
Do Ahead:   -   (40 min - 3 min work)
  1. Set EGGS and BUTTERMILK out to warm to room temperature.
  2. Preheat Oven to 375°F/190°C.
Make:   -   (1-1/4 hrs - 20 min work)
  1. Whisk all Dry Items together in a large mixing bowl.
  2. in a medium bowl, lightly beat Egg, then mix together all Wet items.
  3. Stir Wet mix into Dry mix until well distributed, but do not over-mix.
  4. Let stand for 10 to 15 minutes.
  5. Meanwhile: heat your 12 inch Skillet in the Oven.
  6. Melt 2 T Butter in the Skillet, swirling around to completely coat.
  7. Pour Batter mix into the Skillet, level it, and slide into the Oven. Bake until firm and very lightly browned on top - about 30 to 40 minutes depending on your oven.
NOTES:

  1. Baking Powder

      "Double Acting" is the best for this recipe. If using "Single Acting" you need to get it into the oven as quickly as possible, and the bread may be less fluffy. If it's aluminum you are afraid of, most double acting powders sold today do not include aluminum salts - read the ingredients.

  2. Cajun Seasoning:

      This can be purchased, but is much better made by our recipes. If you use purchased, cut out the Salt in the recipe to 1 teaspoon. Here are our easy to make Seasoning recipes: Cajun Seasoning #1, or Cajun Seasoning #2, or Creole Seasoning (pretty much interchangeable).

  3. Buttermilk

    . We don't churn our own butter around here, so Buttermilk is seldom at hand - but it's just as good faked up. To the 3/4 cup of Milk, add a Tablespoon of white vinegar, stir, and let sit a few minutes. Buttermilk provides the acid to activate the Baking Powder.

  4. Creamed Corn

      Whole Kernel can also be used after running in a processor until medium coarse.

  5. Iron Skillet:

      If you don't have a 12 inch iron skillet, you can use a 9x13 inch baking dish, but it won't brown as nicely.

  6. Comments:

      Proper Southern Bells hold that cornbread can only made with white cornmeal (the color goes better with their pink teas). This recipe is Louisiana, not Georgia, and here in Southern California only the more robust Yellow Cornmeal is found in markets. The pattern recipe used 1 teaspoon finally chopped Pickled Jalapeño Chili, others use Hot Sauce (Crystal, Tabasco, or Louisiana brand). The Cajun or Creole Seasoning I use imparts just a touch of heat.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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