Spicy Cajun Cornbread – 100% Whole Grain and Dairy-Free!
I love cornbread and the spicier the better! This recipe contains fresh corn, crushed red peppers, is 100% whole grain, and has no animal protein whatsoever! I like to serve this with Cajun Blackeyed Peas as southern comfort food with a kick. If you are not a fan of spicy food, then leave the peppers out and make a milder form of this delicious whole grain recipe. I make a small exception to my no oil policy in this recipe. I use just a teaspoon of olive oil to grease the hot frying pan before adding the batter and moving it to a hot oven. This creates the crispy crust for which southern cornbread is known.
Spicy Cajun Cornbread
- 1 cup organic cornmeal, fine to medium grind (I like Bob's Red Mill brand.)
- 1/2 cup organic masa harina (Bob's Red Mill or Gold Mine brands)
- 1/2 cup organic white wheat flour
- 1 tablespoon organic crushed red pepper
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 to 1 teaspoon salt
- 1/4 cup fresh or frozen corn kernels
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 - 1 3/4 cups water
- 1 teaspoon olive oil for greasing pan
- Preheat oven to 350º. This MUST be done before you begin mixing your wet and dry ingredients together.
- In a medium mixing bowl, combine with a whisk the first six ingredients.
- In a measuring cup, combine water and vinegar.
- In an 8-inch or 9-inch fry pan over medium-high heat, heat oil until a drop of water sprinkled on the pan sizzles.
- While the oil is heating, combine the dry and wet ingredients to form a batter. Stir just enough to create a smooth mixture. Don't over-stir! Fold in the corn kernels. (They can be frozen or thawed.)
- When the oil is hot, swirl around the pan to cover the sides. You may also do this with a heat-resistant silicone spatula or scraper. Pour the batter into the frying pan. The batter should sizzle and form a skin around the sides.
- Quickly transfer the pan to a pre-heated oven. Bake for 45-50 minutes or until golden brown.
- Transfer to a cooling rack. Allow to cool for 10 minutes. The cornbread will continue to cook a little as it is cooling, so don't cut into it too soon unless you just can't wait!
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I understand your rationale for using oil in your baking pan, but I no longer have ANY oil in my kitchen, and wondered if you or someone has made your recipe without the oil – sacrificing the “crispy” crust but retaining the other qualities.
I really don’t have a good answer for you, Abby. It is possible that you could do it with a non-stick pan, but they come with their own hazards. I have had success making this by wiping off excess oil with a paper towel before heating the pan, but the results are not consistent. You may try using a square pan lined on all sides with parchment paper. That may work. I am in Europe for another month, otherwise I would do the experiment for you. Good luck and let me know how it turns out. Happy cooking! Danielle