Cajun cornbread is a great side dish.
Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan and a large skillet with cooking spray.
Heat the skillet over medium-high heat. Add ground beef, onion, and bell pepper; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Stir in Cajun seasoning, garlic salt, and lemon-pepper seasoning. Remove from heat and drain fat from the skillet.
Mix cornbread mix, milk, and eggs together in a bowl. Mix in corn and jalapeno.
Spread 1/2 of the cornbread mixture into the prepared pan. Layer meat mixture and top with Cheddar cheese. Spread remaining cornbread mixture on top.
Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, 20 to 30 minutes.
Per Serving: 326 calories; protein 14.9g; carbohydrates 36.6g; fat 13.6g; cholesterol 68.8mg; sodium 2241.2mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.