ROANOKE – Chef Randall Spencer is back with a great twist on a Thanksgiving classic.
Cajun Cornbread
Ingredients:
2 c Cornmeal
2 c All-purpose flour
1¼Tbsp Sugar
1 Tbsp Baking powder
½ tsp Kosher salt
¼ c Creole seasoning
4 ea Large eggs
1 ¼ c Whole milk
¼ c Honey
2 ea Sticks unsalted butter, melted
Directions:
· Put a 12-in cast-iron skillet in oven and preheat to 350*. Wisk the
cornmeal, flour, sugar, baking powder, salt, and Creole seasoning in
large bowl. In a separate bowl, whisk the eggs, milk, and honey;
whisk into the flour mixture until combined. Add the melted butter
and whisk until combined.
· Remove the hot skillet form the oven and pour in the batter. Bake
until done, 30-40 minutes. Transfer to a rack and let cool. Then
remove from the pan. Crumble 5 cups cornbread for stuffing.
Prep Time: 15 min Cook: 40mins
Cajun Cornbread Dressing
Ingredients:
2 Tbsp Unsalted Butter
1 lb Andouille sausage, chopped
1 ea Onion, diced
½ c Red pepper, diced
½ c Green pepper, diced
1 ea Stalk celery, diced
5 ea Cloves garlic, minced
1 lb Crawfish tails
1 tsp Smoked sea salt & fresh ground pepper
½ tsp Creole seasoning
2 c Seafood Stock or chicken stock
5 c Cornbread, crumble
Directions:
· Preheat oven 400*. Melt 1 tablespoon butter in a large Dutch oven
over medium heat. Add the sausage. Cook, stirring as needed until
browned, about 3 minutes. Add the onion, bell pepper, celery and
cook, stirring until the vegetables have softened, about 5 minutes.
· Add the garlic and cook for 1 minute. Stir in crawfish tails, 1
teaspoons slat, ½ teaspoon black pepper and Creole seasoning.
· Add the stock and bring to a low simmer, then remove from heat.
Add remaining butter and stir until melted.
· Gently stir the cornbread into the stock mixture until incorporated.
Transfer to 3-qt baking dish and bake until golden brown and
toasted on top, about 30 minutes.
Prep Time: 45 min Cook: 45mins Serves: 8-10