Loaded Cajun Cornbread

Loaded Cajun Cornbread will go fast whenever you serve it. Best double the recipe and make two pans while you're at it!

Loaded Cajun Cornbread


  • 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


  1. Heat oven to 350 degrees F. Butter the bottom and sides of a 9 x 13-inch baking pan.
  2. In a medium size pan, sauté sausage over medium heat for about 3 minutes or until browned. Set aside.
  3. 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.
  4. Pour batter into prepared pan, spreading evenly. Bake for 55 minutes.
  5. Let cool for 30 minutes before serving.