From the Oven

Jambalaya Cornbread

Prep Time: 10 MIN  |  Cook Time: 15 MIN  |  Servings: 8
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Jambalaya Cornbread
Prep Time
10 MIN
Cook Time
15 MIN
Servings
8

Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup white sugar
  • 2 Tbsp baking powder
  • 1 tsp. Cajun seasoning
  • 1 Egg, beaten
  • 1 ½ cups Sargento® Shredded Sharp Cheddar
  • 5 Tbsp. Salted butter
  • 1 cup Buttermilk
  • ¾ cup Andouille sausage, diced
  • ¼ cup Red bell pepper, diced
  • ¼ cup Green bell pepper, diced
  • ¼ cup Red onion, diced
  • ¼ cup Celery, diced
  • 1 cup Sargento® Shredded 4 State Cheddar
Directions
  1. Preheat oven to 400 degrees F. Grease an 8 inch cast iron pan or 8x8 pan.
  2. In a large bowl, mix together corn meal, flour, sugar, baking powder, and salt. Add egg,
  3. butter, and milk. Stir gently to combine.
  4. Add in sharp cheddar cheese, andouille sausage, red and green pepper, red onion and
  5. celery. Mix will. Add batter into pan and smooth out.
  6. Bake at 400 degrees F for 15-20 minutes, or until a toothpick inserted into cornbread mixture
  7. comes out clean.
  8. Top with 4 State Cheddar cheese and serve.

Serving Size

Calories

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 23.00g 35%
Sat. Fat 13.00g 65%
Mono Unsat. Fat 5.00g
Poly Unsat. Fat 1.00g
Cholesterol 95mg 32%
Sodium 510mg 21%
Amount/Serving%DV*
Total Carbohydrate 38g 13%
Dietary Fiber 2g 8%
Sugars 11g
Protein 17g
Amount/Serving%DV*
Vitamin A 104RE
Vitamin C 11mg 10%
Calcium 454mg 45%
Iron 2mg 10%