Here’s a cornbread recipe with a Cajun twist. Andouille sausage, bell peppers, onion and celery and spices create the jambalaya flavors enhanced by bold Sargento® Sharp Cheddar with Sargento® 4 State Cheddar melted on top. You’ll love this one, gar-en-teed!
Ingredients
Directions
- Preheat oven to 400 degrees F. Grease an 8 inch cast iron pan or 8x8 pan.
- In a large bowl, mix together corn meal, flour, sugar, baking powder, and salt. Add egg,
butter, and milk. Stir gently to combine. - Add in sharp cheddar cheese, andouille sausage, red and green pepper, red onion and
celery. Mix will. Add batter into pan and smooth out. - Bake at 400 degrees F for 15-20 minutes, or until a toothpick inserted into cornbread mixture
comes out clean. - Top with 4 State Cheddar cheese and serve.
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