Description
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.
Ingredients
Scale
- 1/2 cup salted butter, 1 stick
- 1 lb. Cajun boudin, without the outer casing
- 1 8.5-ounce box Jiffy cornbread mix
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 8 ounces, or 1 cup, shredded pepper jack cheese
- 3 whole eggs
- 1/2 cup milk
- 2 whole slices of thick-cut bacon, cooked and chopped
- grease from bacon
- 1/2 teaspoon or more Cajun seasoning blend
- 1/3 cup fig pepper jelly, thinned with water to spread
Instructions
- Preheat oven to 350° 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, grease, 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 25-30 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.
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.
