Best 12 Cheddar Andouille Cornbread Recipes

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**Cheddar andouille cornbread: A delectable journey of flavors**

Delight your taste buds with a tantalizing fusion of flavors in this Cheddar andouille cornbread, a culinary masterpiece that seamlessly blends the savory smokiness of andouille sausage, the sharpness of cheddar cheese, and the sweet crunch of cornmeal. Embark on a sensory adventure as you sink your teeth into this moist and fluffy bread, a perfect accompaniment to hearty soups, stews, and chili. Indulge in the classic Southern charm of cornbread, elevated with the addition of two beloved ingredients that create an explosion of taste. This recipe promises an effortless baking experience, guiding you through each step to achieve golden-brown perfection. Additionally, discover variations of this delectable dish, including a gluten-free option for those with dietary restrictions, a Jalapeño Cheddar cornbread that adds a spicy kick, and a Vegan cornbread that caters to plant-based preferences. Embark on a culinary journey with this versatile bread, a delightful treat that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SAVORY CORNBREAD WITH CHEDDAR & THYME



Savory Cornbread with Cheddar & Thyme image

This Northern-style cornbread is cakier than its Southern cousin. It's the perfect side to any Southwestern or BBQ dish.

Provided by Jennifer Segal

Categories     Breads

Time 45m

Yield 16 2-inch squares

Number Of Ingredients 11

1½ cups all-purpose flour, spooned into measuring cup and leveled-off
1 cup yellow cornmeal
1 tablespoon baking powder
1¼ teaspoons salt
2½ tablespoons sugar
2 teaspoons finely chopped fresh thyme
¾ cup frozen corn kernels (no need to thaw; just be sure they are not stuck together)
1 cup grated sharp Cheddar cheese
1¼ cups milk
2 large eggs
1 stick (½ cup) unsalted butter, melted and slightly cooled

Steps:

  • Preheat the oven to 400°F. Spray a 9-inch square glass or metal baking dish with nonstick cooking spray.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, salt, sugar and thyme until well combined. Stir in the corn and cheese.
  • In a small bowl, break up the eggs with a wire whisk, then add the milk and whisk to combine. Add the wet mixture and melted butter to the dry ingredients and stir with a wooden spoon or rubber spatula until just combined. Do not overmix. Pour the batter into the prepared baking dish and smooth the surface with the back of a spoon or spatula. Bake for about 30 minutes, or until puffed and lightly golden. Cool slightly in the pan on a wire rack, then cut into pieces and serve warm. Cornbread tastes best when served right out of the oven but leftovers can be wrapped in foil and reheated in a 350-degree oven for 10-15 minutes.
  • Freezer-Friendly Instructions: The cornbread can be frozen in an airtight container or sealable plastic bag for up to 3 months. To reheat, just wrap in foil and warm it in a 350°F oven until hot.

Nutrition Facts :

LOADED SKILLET CORNBREAD WITH SAUSAGE AND CHEDDAR CHEESE



Loaded Skillet Cornbread with Sausage and Cheddar Cheese image

Cornbread gets a delicious makeover when it's loaded with sausage, green onions and shredded cheddar cheese and cooked in a seasoned cast iron skillet.

Provided by CaliGirl Cooking

Categories     Side Dish

Time 40m

Number Of Ingredients 12

2 tablespoons bacon fat
6-7 ounces sweet Italian sausage, casings removed (about 2 links)
1 1/2 cups cornmeal
1/2 cup flour
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/3 cup buttermilk
2 eggs
2 tablespoons butter, melted
1 large green onion, minced
1 1/4 cups grated cheddar cheese

Steps:

  • Preheat oven to 425 degrees Fahrenheit. Place bacon grease in a 12-inch cast iron skillet and place in oven as it is preheating.
  • In a small nonstick skillet, brown the sausage, then set aside.
  • In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt and baking soda.
  • Add the buttermilk, eggs and butter to the same mixing bowl and whisk until combined.
  • Stir in the cooked sausage, green onions and cheddar cheese.
  • Using potholder, remove the cast iron skillet from the oven. Pour in the batter and then return to the oven for 20 minutes. Remove when a cake tester inserted into the center comes out clean. Let cool slightly before serving.

Nutrition Facts : Carbohydrate 37 g, Protein 14 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 91 mg, Sodium 714 mg, Fiber 3 g, Sugar 9 g, Calories 410 kcal, ServingSize 1 serving

CHEDDAR DILL CORNBREAD



Cheddar Dill Cornbread image

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield 12 large pieces

Number Of Ingredients 10

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1 cup minced fresh dill

Steps:

  • Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
  • Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

JALAPENO AND CHEDDAR CORNBREAD



Jalapeno and Cheddar Cornbread image

Provided by Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon unsalted butter, plus additional for topping
1 cup gluten-free all-purpose flour blend
1 cup finely ground cornmeal
1 tablespoon superfine sugar
2 teaspoons gluten-free baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
2/3 cup buttermilk
2 large eggs plus 1 large egg white, lightly beaten
1 cup grated cheddar cheese
1/2 cup canned creamed corn
3 small green onions, thinly sliced
2 to 3 jalapeno chiles, seeded, deveined and finely chopped

Steps:

  • Preheat the oven to 400 degrees F. In a 10-inch cast-iron skillet over medium-low heat, melt 1 tablespoon butter. If using an 8-inch-square baking dish instead, simply grease the bottom of the dish with some of the butter and place the remainder in the bottom of the dish. Set the skillet or dish aside.
  • Sift the flour blend, cornmeal, sugar, baking powder, salt and baking soda together into a large bowl.
  • In a small bowl, mix the buttermilk and eggs together well. Fold the wet ingredients into the dry ingredients to thoroughly mix.
  • Fold in the cheese, creamed corn, green onions and chiles and stir until well combined.
  • Pour the mixture into the prepared skillet or baking dish and dab a bit more butter on top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Leave to cool in the pan or dish a few minutes before slicing and serving while warm.

JALAPENO CHEDDAR CORNBREAD



Jalapeno Cheddar Cornbread image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 12 large pieces

Number Of Ingredients 11

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers

Steps:

  • Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
  • Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

LOADED SKILLET CORNBREAD



Loaded Skillet Cornbread image

Provided by Damaris Phillips

Categories     side-dish

Time 1h

Yield serves 4 to 8, depending on if you like seconds

Number Of Ingredients 10

1 1/2 cups stone-ground yellow cornmeal
1 teaspoon fine salt
3/4 teaspoon baking soda
2 tablespoons maple syrup
2 large eggs
1 3/4 cups buttermilk
5 tablespoons unsalted butter, melted
4 ounces andouille sausage, small diced
2 1/2 tablespoons fig jam
8 ounces sharp cheddar, grated

Steps:

  • Preheat the oven to 425 degrees F and heat up an 8-inch cast-iron skillet.
  • You will need two medium bowls for the cornbread batter. In one bowl, whisk together the cornmeal, sea salt and baking soda. In the other bowl, whisk together the maple syrup, eggs, buttermilk and 4 tablespoons of the melted butter. Pour the wet ingredients into the dry and stir to combine¿it will look lumpy and kinda thick.
  • When the cast-iron skillet is very hot, add the remaining 1 tablespoon butter and then pour in the batter. Scatter the sausage over the top; add the jam in even, teaspoon-size dollops; sprinkle with the cheddar.
  • Bake on the middle rack until the center is set and the cheese is melted, 35 to 40 minutes. If you want the cornbread extra brown, put it under the broiler for 2 minutes.

CORNBREAD AND ANDOUILLE DRESSING



Cornbread and Andouille Dressing image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 24

2 teaspoons unsalted butter
1/2 pound andouille, cut into 1/2-inch pieces
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 tablespoon minced garlic
Basic Cornbread, recipe follows
3 slices white or whole wheat bread, torn into 1/2-inch pieces
1/2 cup chopped green onions
1/3 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
1teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
2 large eggs, beaten
1 to 2 cups chicken stock, as needed
1 tablespoon plus 1/4 cup vegetable oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne
1 cup buttermilk
1 egg

Steps:

  • Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside.
  • In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
  • With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.
  • Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.
  • Preheat the oven to 400 degrees F.
  • Pour the vegetable oil into a 9-inch baking pan or heavy cast iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
  • Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture, and stir well to blend. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.

ANDOUILLE SAUSAGE AND CORN CHOWDER



Andouille Sausage and Corn Chowder image

This is a slightly spicy, smoky, hearty corn chowder. The recipe was given to me by a dear friend many years ago and the original source is unknown. I have adapted it to suit my family's tastes. If you prefer a thicker chowder, you can stir in a can of creamed corn. Serve this with cornbread or a crusty French loaf for a lovely meal, enjoy!

Provided by Wyattdogster

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h20m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil
1 cup coarsely chopped onion
½ cup diced celery
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
2 cloves garlic, minced
½ teaspoon cayenne pepper
1 pound andouille sausage, diced
3 cups frozen corn kernels, thawed
2 bay leaves
2 teaspoons dried thyme
6 cups low-sodium chicken broth
3 Yukon Gold potatoes, cut into 1/2-inch cubes
1 cup heavy cream
salt and ground black pepper to taste
½ cup chopped cilantro

Steps:

  • Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.
  • Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.
  • Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.
  • Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.
  • Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.
  • Season the chowder with salt and black pepper.
  • Remove and discard the bay leaves.
  • Garnish with cilantro to serve.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 28.2 g, Cholesterol 76.7 mg, Fat 31.7 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 13.3 g, Sodium 627 mg, Sugar 4.7 g

CHEDDAR SKILLET CORNBREAD



Cheddar Skillet Cornbread image

Here's a tasty spin on traditional cornbread. It may become your new favorite! -Terri Adrian, Lake City, Florida

Provided by Taste of Home

Time 30m

Yield 1 loaf (12 wedges).

Number Of Ingredients 10

2 tablespoons butter
2 packages (8-1/2 ounces each) cornbread/muffin mix
2 large eggs, room temperature, lightly beaten
1/2 cup 2% milk
1/2 cup plain yogurt
1 can (14-3/4 ounces) cream-style corn
1/2 cup shredded cheddar cheese
HONEY BUTTER:
1/2 cup butter, softened
2 tablespoons honey

Steps:

  • Place butter in a 10-in. cast-iron or other ovenproof skillet. Place in a 400° oven until melted, 4-6 minutes., Meanwhile, in a large bowl, combine the cornbread mixes, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into hot skillet. , Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cut into wedges., In a small bowl, cream butter and honey. Serve with warm cornbread.

Nutrition Facts : Calories 332 calories, Fat 18g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 547mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.

CHEDDAR CORNBREAD



Cheddar Cornbread image

The sharpness of the Cheddar plays off the sweetness of the coconut oil, but also adds critical umami to this fluffy, light, and very, very tasty cornbread. I also sometimes add chopped jalapenos, scallions, and cilantro, which make it herby and kind of spicy (in a good way). The tofu and flaxseeds give it extra protein and nutrients.

Provided by Raquel Pelzel

Categories     side-dish

Time 1h

Yield Makes one 12-inch skillet of cornbread

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1 cup fine cornmeal
1 cup sugar
2 tablespoons baking powder
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup pureed silken tofu (see Cook's Note)
3 tablespoons flaxseeds, finely ground (or 2 1/2 tablespoons flax meal)
1 1/2 cups whole milk
2 teaspoons distilled white vinegar
6 tablespoons coconut oil, liquefied
6 tablespoons (3/4 stick) unsalted butter
3 ounces sharp Cheddar cheese, grated on the medium-hole side of a box grater (about 1 cup)

Steps:

  • Adjust an oven rack to the middle position and preheat the oven to 425 degrees F.
  • Whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper in a medium bowl.
  • Place the silken tofu in a blender and buzz it until smooth.
  • Whisk together the pureed tofu, ground flaxseeds, and milk in a large bowl. Place a 12-inch oven-safe skillet (preferably cast-iron) or a 2-quart casserole dish in the oven.
  • Whisk the vinegar into the tofu mixture, then add the flour mixture, coconut oil, and 6 tablespoons melted butter. Stir until nearly combined, then add the cheese and stir until incorporated.
  • Place the remaining 1 tablespoon of butter in the skillet in the oven and let it warm up and sizzle for 2 minutes. Then carefully remove the skillet, tilt it to spread the butter around, and pour the cornbread batter into it. Spread it out evenly with a silicone spatula and quickly get the pan back in the oven.
  • Bake until the cornbread is golden brown, resists light pressure, and a cake tester comes out with just a crumb or two attached, about 30 minutes. Remove from the oven and let cool slightly, then slice into wedges and serve warm or at room temperature.

CHEDDAR CORNBREAD



Cheddar Cornbread image

Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 55m

Number Of Ingredients 10

1 cup all-purpose flour, (spooned and leveled)
1 cup stone-ground yellow cornmeal
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups low-fat buttermilk
2 large eggs
1 cup shredded cheddar cheese (4 ounces)
2 tablespoons butter

Steps:

  • Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
  • Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
  • Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

Nutrition Facts : Calories 343 g, Fat 13 g, Fiber 1 g, Protein 13 g

CHEDDAR CORNBREAD



Cheddar Cornbread image

This special cornbread pleases a crowd with its moist texture and big corn flavor. -Terri Adrian, Lake City, Florida

Provided by Taste of Home

Time 30m

Yield 12 servings.

Number Of Ingredients 6

2 packages (8-1/2 ounces each) cornbread/muffin mix
2 large eggs, room temperature, lightly beaten
1/2 cup milk
1/2 cup plain yogurt
1 can (14-3/4 ounces) cream-style corn
1/2 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine the cornbread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13x9-in. baking dish. , Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

Nutrition Facts : Calories 148 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Use fresh ingredients: Fresh corn on the cob, sweet bell peppers, and juicy tomatoes will elevate the flavor of your dish.
  • Choose high-quality cheeses: Sharp cheddar cheese and tangy cream cheese will add a rich, flavorful dimension to your cornbread.
  • Don't overmix the batter: Overmixing can result in a tough, dense cornbread. Mix just until the ingredients are combined.
  • Bake the cornbread in a hot oven: A hot oven will help the cornbread rise and create a crispy crust.
  • Let the cornbread cool before serving: This will allow the flavors to meld and the cornbread to firm up.

Conclusion:

Cheddar andouille cornbread is a delightful fusion of sweet and spicy flavors. With its moist, tender crumb and crispy crust, it's a versatile side dish that can be enjoyed with a variety of meals. Whether you're serving it with chili, soup, or grilled meats, this cornbread is sure to be a hit. So next time you're looking for a delicious and easy to make cornbread recipe, give cheddar andouille cornbread a try!

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