Boudin Cornbread is the ultimate quick bread recipe with its extra kick of spicy Cajun boudin, pepper jack cheese, and sweet topping of fig pepper jelly. It's an easy meal in one dish!
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Boudin sausage is a unique staple of Louisiana cuisine, characterized by its soft texture and filling of meat, rice, onion, and a blend of spices. It's traditionally eaten along with saltine crackers.
Other Ways To Cook With Boudin From Louisiana Woman's Recipe Box
Try frying the boudin filling wrapped in a Chinese egg roll wrapper to make these fast and easy Crispy Louisiana Boudin Egg Rolls. You can dip the crispy roll in the same homemade Fig Pepper Jelly used to top this boudin cornbread.
And for an appetizing appetizer, here's the Best Hot Cajun Boudin Dip Recipe. It's served warm, full of spicy boudin and melted cheese, perfect for dipping your favorite chip or cracker into.
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Ingredients
These ingredients give a boxed cornbread mix a boost with meaty boudin sausage, pepperjack cheese, bacon bits, and the flavorful Cajun trinity. Then top it off with a fiery-sweet pepper jelly. It's so easy and very satisfying!
- salted butter - buttery taste melted in the pan
- boudin - a soft sausage of Cajun-seasoned rice and meat, cooked and removed from the outer casing
- Jiffy cornbread mix - one box has all the baking ingredients you will need
- onion, chopped - a yellow or white onion in this Cajun trinity will do
- celery, chopped - another ingredient in this famous vegetable trinity that has its own unique taste
- green bell pepper, chopped - a colorful, flavorful member of the Cajun trinity
- pepper jack cheese - easy-to-melt, soft cow's cheese with jalapeno pepper
- eggs - a whole egg helps bind things together
- milk - moistens the bread
- thick-cut bacon - the smoky flavor is well noted with every bite
- Cajun seasoning blend - for more just-right Cajun flavor
- fig pepper jelly - a spicy-sweet, spreadable topping; you may use another flavored pepper jelly
The specific amounts for ingredients and nutritional information are in the recipe card below.
Instructions
The combination of meat and rice makes Boudin Cornbread a satisfying main course or side dish. Baking it in a cast-iron skillet results in a crispy exterior, while the inside remains moist and delicious. The bacon adds that distinct, succulent southern flavor!
- Preheat oven to 400° Fahrenheit. Put the butter in a 12-inch cast-iron skillet, then place the skillet in the preheating oven until the butter is melted. Do not brown the butter, and be careful not to burn yourself when removing from the oven.
- Meanwhile, combine the boudin without the outer casing, cornbread mix, onion, celery, bell peppers, cheese, eggs, milk, bacon, and seasoning in a large bowl, stirring until thoroughly mixed. (no need to precook the trinity, makes it quick and easy)
- Remove the skillet from the oven and carefully pour the butter into the cornbread mixture. Mix in the butter until it is thoroughly combined, then pour the mixture into the hot skillet.
- Bake in the preheated oven for 30 minutes until the quick bread is browned on top, but still slightly moist inside.
- Remove the cornbread from the oven and brush the beautiful golden top with the fig pepper jelly. Return the cornbread to the oven and bake for five more minutes.
- Remove from the oven and let it cool for 10 minutes. Then, slice and serve. You can store in an airtight container in the refrigerator after it is cooled.
Hint: Heat the pepper jelly in the microwave in a microwave-safe bowl for a minute and stir until smooth so a pastry brush can easily slather it onto the freshly baked cornbread. Then return to the oven to finish baking.
Substitutions
- Cheddar cheese makes an excellent substitute for pepper jack cheese if you prefer a milder, more traditional cheese flavor.
- Try another brand of yellow cornmeal mix, such as an 8.5-ounce size, as an alternative to the Jiffy brand.
- Substitute breakfast sausage for the boudin for a sausage cornbread dish.
- Any flavor of pepper jelly will do for this recipe, but you may not get the honey sweetness the fig pepper jelly brings.
Variations
- Adding a can of cream-style corn to the boudin cornbread will give a bit of change in texture and flavor, especially if you're a fan of corn.
- Use this unique cornbread recipe before it is baked as a stuffing for Deboned Stuffed Chicken: With An Easy Tutorial, or turkey breast, or any raw meat you like to stuff.
Equipment
- This 12-inch cast-iron skillet is the perfect size for making Boudin Cornbread. It preheats well in the oven with a stick of butter, giving it the crispiest outer crust while keeping the inside moist and flavorful.
Storage
Store the cooled, baked cornbread in an airtight container in the refrigerator for up to 3 days.
These ingredients do stand up well to freezing for up to 2 months.
Top Tip
Serve the golden baked cornbread over a bowl of black-eyed peas for a complete meal and an interesting taste combination.
FAQ
The best way to cook boudin sausage is in the air fryer at 370°F for 10 minutes. It always comes out crispy on the outside and perfectly cooked and moist on the inside.
To make boudin cornbread dressing, add cooked boudin, without the outer casing, to a traditional cornbread dressing recipe before baking. The boudin will add a satisfying, seasoned, meaty taste to the conventional southern dressing.
Related
Looking for other recipes like this Boudin Cornbread? Try these:
Pairing
These are my favorite dishes to serve with Boudin Cornbread:
Boudin Cornbread Recipe With Fig Pepper Jelly Topping
Boudin Cornbread is the ultimate cornbread recipe with its extra kick of spicy Cajun boudin, pepper jack cheese, and sweet topping of fig pepper jelly.
- Total Time: 50 minutes
- Yield: 12 servings 1x
Ingredients
- ½ cup salted butter, 1 stick
- 1 lb. Cajun boudin, without the outer casing
- 1 8.5-ounce box Jiffy cornbread mix
- ¾ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped green bell pepper
- 8 ounces, or 1 cup, shredded pepper jack cheese
- 3 whole eggs
- ½ cup milk
- 12 whole slices, 24 ounces of thick-cut bacon, cooked and chopped
- ½ teaspoon or more Cajun seasoning blend
- ½ cup fig pepper jelly
Instructions
- Preheat oven to 400° Fahrenheit.
- Put the butter in a 12-inch cast-iron skillet, then place the skillet in the preheating oven until the butter is melted. Do not brown the butter.
- Combine the boudin filling, cornbread mix, onion, celery, bell peppers, cheese, eggs, milk, bacon, and seasoning in a large bowl, stirring until thoroughly mixed.
- Remove the skillet from the oven and pour the butter into the cornbread mixture. Mix the butter and the mixture until thoroughly combined, then pour it into the hot skillet.
- Bake in the preheated oven for 30 minutes, or until the cornbread is cooked through but still slightly moist inside, and the top is golden brown.
- Remove the cornbread from the oven and brush the top with the fig pepper jelly.
- Return the cornbread to the oven and bake for 5 more minutes.
- Remove from the oven and let it cool for 10 minutes. Then, slice and serve.
- Store the cooled cornbread in an airtight container in the refrigerator up to 3 days.
Equipment
Buy Now → Notes
- You can use any flavor of pepper jelly to top the cornbread. The fig pepper jelly adds just the right amount of sweetness from the honey, with the heat of the jalapeno.
- Do not brown or burn the butter in the oven while it preheats.
- Freeze cornbread in an airtight container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breads
- Method: Bake
- Cuisine: Cajun
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IndyBayouGirl says
I was thinking just this morning that I hadn't gotten an email from younin quite a while, and then I got this. Definitely gonna make this one!
Louisiana Woman says
Thank you for thinking of me. I had taken a break, but I'm back, now! Thanks again and enjoy!