Boudin Cornbread is a Southern dish that combines the richness of cornbread with the flavorful, spicy goodness of boudin sausage, which is typically made from pork, rice, and spices. It’s a fusion of two classic Louisiana comfort foods—boudin and cornbread—into one hearty, savory dish. Boudin is usually eaten on its own or used as a filling in many dishes, but when baked into cornbread, it adds a deliciously savory and spicy twist.
Here’s a recipe for Boudin Cornbread that you can try at home:
Boudin Cornbread Recipe
Ingredients:
For the Cornbread:
- 1 1/2 cups cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk (or regular milk if you prefer)
- 1/2 cup unsalted butter, melted
- 1/2 cup sour cream (optional, for extra moisture)
- 1/2 tsp baking soda (optional, for extra fluffiness)
For the Boudin:
- 2 links of boudin sausage (store-bought or homemade; if you can’t find boudin, you can substitute with cooked and crumbled sausage or andouille sausage mixed with rice)
- 1/2 medium onion, finely chopped (optional, for added flavor)
- 1/2 bell pepper, finely chopped (optional)
- 1-2 tbsp olive oil or butter (for sautéing the onion and pepper)
Instructions:
1. Prepare the Boudin:
- If using boudin sausage, remove the casing and crumble the sausage into small pieces. You can either do this by hand or cut it up with a knife.
- If you’re using homemade boudin or another type of sausage, cook the sausage, crumble it, and set aside. You may want to sauté the crumbled sausage in a skillet to get some crispness on it for extra flavor.
- Optional: In a small skillet, heat 1-2 tablespoons of olive oil or butter and sauté the onion and bell pepper until softened, about 5 minutes. This step adds some extra flavor but is optional.
2. Make the Cornbread Batter:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a round cake pan with butter or cooking spray.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir to combine.
- In another bowl, whisk together the eggs, buttermilk, melted butter, and sour cream (if using).
- Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be thick and smooth. Be careful not to overmix.
3. Incorporate the Boudin:
- Gently fold the crumbled boudin sausage into the cornbread batter. If you sautéed the onions and bell peppers, fold those into the batter as well.
4. Bake the Cornbread:
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Once baked, remove the cornbread from the oven and let it cool slightly before cutting into squares.
5. Serve:
- Serve your Boudin Cornbread warm as a side dish, or as a main course with some hot sauce or a fresh salad on the side.
Tips:
- Make it spicier: If you like extra heat, you can add some finely chopped jalapeños or a dash of Cajun seasoning to the cornbread batter.
- Cheese: For an extra creamy and flavorful twist, you can mix in some shredded cheddar cheese or monterey jack cheese into the batter.
- Leftovers: This cornbread is great for leftovers! It can be reheated in the oven or microwaved, and it pairs perfectly with soups, stews, or even a simple fried egg on top.
Boudin Cornbread is the perfect combination of rich, spicy, and savory flavors. It’s great for potlucks, family dinners, or just as a comforting dish to enjoy on a cold evening