Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Cajun Cornbread (Savory, Spicy & the Perfect Southern Side)

Sarah Smith
Dec 27, 2025
2 min read

Updated: 1 day ago

Cornbread skillet with a slice removed on a plate, topped with butter and syrup. Rustic setting with a green cloth and textured surface.

This Cajun Cornbread is moist, savory, and packed with just the right amount of heat from Cajun seasoning, jalapeños, and sharp cheddar cheese. It’s the perfect side for bold Southern dishes like Cajun Dirty Rice with Ground Beef & Sausage, Chicken & Sausage Gumbo, or Cajun Shrimp & Grits. Baked until golden with crisp edges and a tender crumb, this cornbread brings cozy comfort with a spicy twist.

Why You’ll Love This

Soft, tender cornbread with a bold Cajun spice kick
Savory flavor that pairs perfectly with soups, stews, and gumbo
Simple ingredients with easy prep
Great side for weeknight dinners, cookouts, or Southern-inspired meals

Recipe Card

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 8

Nutritional Information (per serving – approximate)

Calories: 260
Protein: 7g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 480mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 4g

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar (optional, for balance)
1 tablespoon baking powder
1 teaspoon Cajun seasoning
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon cayenne pepper (optional)
1 cup milk (or buttermilk)
2 large eggs
¼ cup melted butter (plus more for greasing)
½ cup shredded sharp cheddar cheese
1 jalapeño, seeded and finely diced
2 tablespoons green onions, sliced (optional)

Instructions

Preheat oven: Preheat oven to 400°F. Grease an 8×8-inch baking dish or cast-iron skillet.
Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, Cajun seasoning, salt, garlic powder, and cayenne.
Mix wet ingredients: In a separate bowl, whisk milk, eggs, and melted butter until combined.
Combine: Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
Add mix-ins: Fold in cheddar cheese, jalapeño, and green onions.
Bake: Pour batter into prepared dish. Bake for 22–25 minutes, or until golden and a toothpick inserted in the center comes out clean.
Cool & serve: Let cool slightly before slicing and serving.

Tips for the Best Cajun Cornbread

Cast iron skillet gives the best crispy edges.
Use buttermilk for extra tenderness and flavor.
Adjust spice by adding more or less jalapeño or cayenne.
Add cooked, crumbled sausage for a heartier version.
Serve warm with Cajun honey butter or plain butter.

FAQ

Is Cajun cornbread spicy? It has a mild-to-moderate heat. You can easily adjust the spice level by reducing the jalapeño or cayenne.

Can I make this ahead of time? Yes. Bake up to one day ahead and reheat gently before serving.

Can I freeze Cajun cornbread? Absolutely. Wrap tightly and freeze for up to 3 months.

Can I make this without cheese? Yes, simply omit the cheese for a dairy-light version.

Final Thoughts

This Cajun Cornbread is everything you want in a Southern side — golden, tender, flavorful, and just a little spicy. It pairs perfectly with hearty Cajun mains and soups, but it’s just as good slathered with butter and enjoyed on its own. Once it hits your table, it’s guaranteed to disappear fast.