Boudin Cornbread
This is definitely a regional recipe with the main ingredient being cajun boudin but I bet it would work if you swapped out the boudin for sausage.
This can be enjoyed as a side to anything you would normally serve cornbread with or simply as a delicious snack. And oh my goodness, it is amazing the next day with scrambled eggs for breakfast! If you actually have left overs.
What you’ll need:
What you’ll need:
2 boxes Jiffy cornbread mix
4 eggs
1 cup half & half
1 1/2 bunches of green onions, chopped
1 medium yellow onion, diced
2 bell peppers, chopped
12 oz Pepper Jack cheese, grated
1 1/2 lbs boudin, casing removed
1 stick of butter
10 oz jar pepper jelly
What you’ll do:
Place stick of butter in 12 inch cast iron skillet and
preheat your oven to 400 degrees.
Mix remaining ingredients except pepper jelly together in a large bowl.
Once the butter is melted pull skillet from oven and pour the cornbread mixture into it and bake for 35 minutes.
Remove from oven and spread the jar of pepper jelly onto the cornbread.
Return to oven and bake for another 5 minutes.
Allow to cool some before cutting.
Bon Appetite!
