If you’ve spent any time in South Louisiana, you already know boudin isn’t just food—it’s a way of life. For the uninitiated, boudin (pronounced boo-dan) is a Cajun sausage made with pork, rice, onions, peppers, and spices, all mixed together and stuffed into a casing. It’s savory, a little spicy, and full of soul—basically everything you love about Cajun cooking wrapped up in one bite.

This Boudin Cornbread takes that same Louisiana spirit and bakes it right into a golden, crispy-edged cast iron skillet. The cornbread stays moist from the boudin, with little bursts of flavor in every bite. It’s hearty enough to be the main event, but it’s also right at home next to a bowl of red beans, gumbo, or even your favorite barbecue.

Its comfort food meets Cajun soul—simple, rustic, and best enjoyed straight out of the skillet while it’s still sizzling.

 Kick it up a notch by spreading some pepper jelly on top during the last few minutes of baking.

Ingredients 

1 lb Boudin (remove casing) (2 Best Stop links) 

1 onion (diced)

1 bell pepper (diced)

8oz block Pepper Jack (shredded) 

3 eggs

1 box Jiffy corn bread mix 

1/2 cup half and half 

Directions 

Add 2 TBL bacon fat  in skillet and preheat in 400 oven.  

In a large bowl mix all the ingredients until well combined.  When pan is hot and bacon grease shimmering, remove from oven and then add mixture. 

Bake @ 400 for 45-50 minutes. 

Optional: Pull and spread 10oz pepper jelly on top. Bake at 400 for 5ish more minutes.