Best 2 Hambalaya Corn Bread Recipes

**Unveiling the Delights of Hambalaya and Cornbread: A Culinary Journey of Southern Flavors**

In the heart of Southern cuisine, where bold flavors dance and history unfolds, lies a beloved dish that encapsulates the essence of Louisiana's rich culinary heritage: Hambalaya. This savory one-pot wonder, a harmonious blend of Spanish paella and Cajun influences, is a symphony of succulent shrimp, tender chicken, andouille sausage, and aromatic vegetables, all dancing in a vibrant broth that bursts with the flavors of the bayou. Served alongside fluffy, golden cornbread, Hambalaya becomes an irresistible feast, a testament to the vibrant spirit of Southern cooking. In this culinary adventure, we embark on a journey to explore the depths of Hambalaya and Cornbread, unraveling the secrets of their preparation and unlocking the magic behind their timeless appeal. From the fragrant trinity of bell peppers, onions, and celery to the holy trinity of meats – shrimp, chicken, and sausage – we delve into the intricacies of this dish, ensuring that every bite is a celebration of Southern hospitality and culinary artistry. So, gather your ingredients, fire up the stove, and let's embark on a culinary adventure that will leave your taste buds dancing with joy.

Here are our top 2 tried and tested recipes!

HAMBALAYA CORNBREAD

Hambalaya Cornbread image

This delicious cornbread is laced with sausage and ham. It is practically a meal in itself. It is great to make with leftover ham and sausage.

Provided by CookingONTheSide

Categories Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup green pepper, chopped
1/2 cup green onion, chopped
3 tablespoons butter
1 1/4 cups flour
1 cup yellow cornmeal
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs, beaten
2 cups buttermilk
1 cup cooked ham, diced
1/3 lb bulk pork sausage, cooked and drained

Steps:

In large skillet, sauté green pepper and onions in butter until tender.
In a bowl, combine the flour, cornmeal, baking soda and salt.
In another bowl, combine eggs and buttermilk; stir into dry ingredients just until moistened.
Fold in the ham, sausage and green pepper mixture.
Transfer to a greased 10-inch ovenproof skillet or 9-inch square baking pan.
Bake at 425° for 20-25 minutes or until a toothpick inserted near center comes out clean.
Serve warm.
Refrigerate leftovers.

Nutrition Facts : Calories 313.3, Fat 13.8, SaturatedFat 6.1, Cholesterol 100.4, Sodium 524.7, Carbohydrate 30.6, Fiber 2, Sugar 3.5, Protein 16.5

JAMBALAYA CORNBREAD

Jambalaya Cornbread image

Jambalaya evokes thoughts of Louisiana, but did you know the first published recipe for jambalaya was published in Mobile, Alabama! Here's my take on cornbread with a jambalaya twist...

Provided by Carolyn Haas

Categories Savory Breads

Time 40m

Number Of Ingredients 12

Ingredients

3/4 c yellow cornmeal
1 1/4 c all purpose flour
2 tsp baking powder
1 Tbsp sugar
1 c skim milk
2 eggs
1/2 c andouille sausage (diced or crumbled -cooked out of casings)
1/4 c onion, chopped
2 Tbsp celery, chopped
2 Tbsp green pepper, chopped (or red, yellow, orange)
1 tsp garlic salt
1 tsp hot sauce (tabasco)

Steps:

1. Preheat oven to 350 degrees F. Grease 9x9 inch square pan OR 10 inch cast iron pan.
2. Remove sausage from casing and saute, breaking up meat into crumbles. Or, cut one link into small pieces, saute. Set aside.
3. Mix dry ingredients. Add eggs, milk, veggies, garlic salt, tabasco and sausage. Stir until dry ingredients are moistened. NOTE: 1 c skim milk may not show up in ingredients!!
4. Spread into prepared pan and bake until golden and slightly pulled away from sides of pan. Check after 20 minutes, especially if using cast iron.

Tips

Use a large skillet or Dutch oven. This will give you plenty of room to cook the ingredients without overcrowding them.
Brown the meat before adding it to the skillet. This will help to develop the flavor and prevent the meat from becoming dry.
Use a variety of vegetables. This will add color, flavor, and texture to the dish.
Add the rice to the skillet and cook it until it is tender. This will take about 15 minutes.
Add the cornbread crumbs and stir to combine. This will help to thicken the sauce and add a delicious cornbread flavor.
Season the dish with salt, pepper, and other spices to taste.
Serve the jambalaya hot, with a side of cornbread or rice.

Conclusion

Jambalaya is a delicious and versatile dish that can be made with a variety of ingredients. It is a great way to use up leftover rice and vegetables, and it is also a hearty and satisfying meal. Whether you are a beginner or an experienced cook, you are sure to enjoy this classic Cajun dish.

Tips

Use a large skillet or Dutch oven for ample cooking space.
Brown the meat beforehand for richer flavor and texture.
Incorporate various vegetables to enhance color, taste, and texture.
Cook the rice in the skillet until tender, approximately 15 minutes.
Add cornbread crumbs to thicken the sauce and impart a delightful cornbread flavor.
Season the dish with salt, pepper, and desired spices to taste.
Serve the jambalaya hot, accompanied by cornbread or rice.

Conclusion

Jambalaya, a classic Cajun dish, offers a delightful blend of flavors, textures, and colors. Its versatility allows for customization with various ingredients, making it a perfect way to utilize leftover rice and vegetables. Whether you're a novice or seasoned cook, this hearty and satisfying meal will undoubtedly become a favorite.