Loaded Cajun Cornbread will go fast whenever you serve it. Best double the
recipe and make two pans while you're at it!
2 cups smoked sausage, diced
1 cup yellow cornmeal
1 tablespoon Cajun seasoning
1 teaspoon baking soda
1 cup milk
1/2 cup vegetable oil
1 (14 3/4 ounce) can cream style corn
2 eggs, beaten
10 ounces mild cheddar cheese, shredded
3 jalapenos, diced
1 onion, diced small
1 green or red bell pepper, diced
Heat oven to 350 degrees F. Butter the bottom and sides of a 9 x 13-inch
In a medium size pan, sauté sausage over medium heat for about 3 minutes
or until browned. Set aside.
In a large bowl, combine cornmeal, Cajun seasoning and baking soda.
Using a fork, mix well. Add milk, vegetable oil, corn and eggs; mix well.
Stir in remaining ingredients, making sure it’s evenly mixed.
Pour batter into prepared pan, spreading evenly. Bake for 55 minutes.