Mama’s Cajun Cornbread

Mama’s Cajun Cornbread

This recipe is very special to us because it is our mother’s recipe. Of all her recipes, Mama’s Cajun Cornbread is probably her most recognized recipe. Any time there is a gathering or some sort of family event, she makes her famous cornbread and it isn’t long before the whole tray is gone. You have to move quickly when she places her cornbread on the serving table or you’ll come up empty handed. We have a feeling your family and friends will have to do the same if you bring this dish to your next gathering. Enjoy!


  • 1 cup smoked tasso or smoked ham, diced
  • 1 cup smoked sausage, diced
  • 1 cup yellow cornmeal
  • 1 Tbsp. Slap Ya Mama Original Blend Seasoning
  • 1 tsp. baking soda
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 can cream style corn (14.75oz)
  • 2 eggs, beaten
  • 10oz mild cheddar cheese, shredded
  • 3 jalapenos, diced
  • 1 onion, diced
  • 1 bell pepper, diced


Preheat oven to 350 degrees Fahrenheit.

In a medium sized pan, sauté tasso and sausage over medium heat for about 3 minutes or until browned. Set aside.

In a large bowl, combine cornmeal, Slap Ya Mama Original Blend Seasoning and baking soda. Using a fork, mix well. Add in milk, vegetable oil, corn and eggs; mix well. Stir in remaining ingredients, making sure it’s evenly mixed.

Butter the bottom and sides of a 9” x 13” baking pan. Pour mixture into pan, making sure to spread evenly. Bake at 350 degrees Fahrenheit for 55 minutes. Let cool for 30 minutes before serving. Enjoy!

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  1. This sounds so awesome, I am going to have to try your mama’s cornbread!

    Now this eggs are beaten not scrambled as in cooked right? I don’t want to meet this up.


    • Heidy,

      You are correct. They are beaten and not scrambled/cooked. Thank you for catching that for us. Hope you enjoy!

  2. Lord, auto correct is going to be the death of me lol, that was supposed to say, Now these eggs are beaten not cooked right? I don’t want to mess this up.

  3. This recipe was an absolute treasure….thank you so much for sharing it!

    • You’re very welcome Elinor! We’re happy to hear you enjoy it.

  4. Jack thanks so much for posting the cornbread recipe. I tried it and it was delicious! I love all of the Slap ya Mama products. Thanks for sharing, and hope to hear from you soon in reference to the photos

  5. Teu parle Bon !!! Thanks

  6. How does this do when cut in half? Could baking time be reduced slightly. Now that the kids are grown, I’m always looking for good recipes for two.

    • Hmm…we haven’t tried cutting the recipe in half before. But the good thing is that this cornbread can be refrigerated and kept for a few days.

  7. This looks delicious. I may add some crawfish tails to mine.

    • Mmmm…sounds delicious!

  8. How does this do if you make it a day ahead to take and tailgate?

    • It holds well…Just store it in the refrigerator and warm up in the oven. If you take it to the tailgate, I would first warm it at home and bring it to the tailgate. It will have cooled down a bit but it’s still delicious at room temp.

  9. I live in lake Charles- Can I but you products here?

    • Betty,

      Thank you for your interest in our Slap Ya Mama products. Yes, you should be able to purchase our Slap Ya Mama products at any grocery store in the Lake Charles area. Thanks & enjoy!

  10. Can this be served as an entree with some sort of Cajun Sauce over it? if so, what sauce do you recommend.

    • We have never really served it as an entree but I’m guessing it is a possibility. As for what type of sauce, maybe something like an étouffée sauce or maybe this crawfish au gratin sauce found in our Fried Catfish recipe. If you try any of these, please let us know. Thanks and happy cooking!


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