Cheddar Andouille Cornbread

Classic cornbread studded with smoky andouille sausage and jalapenos and baked with sharp Cheddar cheese.
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  • Level: Easy
  • Yield: 8
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2 tablespoons olive oil

1 pound andouille sausage, sliced in 1/4-inch half moons

2 cups stone-ground yellow cornmeal

1 cup all-purpose flour

4 teaspoons baking powder

3/4 teaspoon fine salt

6 tablespoons unsalted butter, at room temperature, plus more for preparing the pan

1/4 cup sugar

2 large eggs, at room temperature

1 cup milk

3 cups shredded white sharp Cheddar

2 jalapenos, halved, seeded and sliced thin


  1. Preheat the oven to 400 degrees F.
  2. Heat a medium skillet over medium heat with the oil. Add the andouille and cook, stirring occasionally, to render the fat and brown the sausage, about 12 minutes. Set the sausage and fat aside.
  3. Whisk the cornmeal, flour, baking powder and salt in a large bowl. In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix until light and airy. Add the eggs, one at a time, mixing well between each addition. Add the cornmeal mixture to the butter mixture in three parts, alternating with the milk in two parts, until just combined into a thick batter.
  4. Fold in 2 cups of the cheese, the jalapenos, andouille and andouille fat. Using a rubber spatula, scrape the batter into the prepared pan and smooth the top. Sprinkle the remaining 1 cup cheese over the top of the batter.
  5. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Set aside to cool slightly before serving. 
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