Cajun Cornbread

Cajun Cornbread

Miz Helen's Kitchen

Ingredients

6 tablespoons vegeable oil, divided

1 medium onion, chopped

1 red bell pepper, chopped

1 cup stone ground cornmeal

3/4 cup all purpose flour

1 teaspoon salt

1/8 teaspoon cayenne pepper

2 teaspoons baking powder

1/2 teaspoon baking soda

1-1/2 teaspoon Creole seasoning

2 eggs, beaten

1 cup milk

Directions

Place the onion and bell pepper into a food processor and chop fine.

Heat the 8 inch iron skillet and pour in 2 tablespoons vegetable oil.

Add the vegetables to the hot oil and saute until the pepper is soft and the onions are clear.

Remove the sauted vegetables from the skillet and set aside.

Pour 2 tablespoons of vegetable oil into the skillet with no heat.

In a large mixing bowl stir together the cornmeal, flour, salt, cayenne pepper, baking powder, baking soda, and Creole seasoning.

Whisk together the milk and eggs until blended.

Pour 2 tablespoons vegetable oil, the milk and eggs into the cornmeal mixture and mix until completely blended.

Pour the sauted vegetables into the cornmeal mixture.

Re-heat the oil in the iron skillet and pour the cornbread batter into the hot skillet.

Bake at 400 degrees for 35 to 40 minutes.

Recipe Tips

This cornbread will appear to be darker because the cornmeal is stone ground.

After serving, rermove the cornbread to a safe dish. Do Not leave it in the iron skillet over night, it will take on an iron taste.

Enjoy!