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Soul-satisfying, aromatic Jambalaya with fluffy cornbread - perfectly spiced comfort food!

A classic Louisiana one-pot meal, packed with spicy andouille sausage, tender chicken, and the holy trinity of vegetables. This rich, savory rice dish is pure comfort food, perfect for a weeknight dinner.
Serving size: 1.5 cups

A classic Southern staple, this cornbread is moist, savory, and baked in a cast-iron skillet for a perfectly crisp, golden crust. Ready in under 35 minutes, it's the perfect side for chili or soups.
Serving size: 1 slice


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Soul-satisfying, aromatic Jambalaya with fluffy cornbread - perfectly spiced comfort food!
This southern dish is perfect for dinner. With 798.6800000000001 calories and 36.41g of protein per serving, it's a muscle-gain option for your meal plan.
Brown the Meats and Build Flavor Base
Sauté the Holy Trinity
Toast the Spices and Rice
Simmer the Jambalaya
Rest and Serve
Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.
In a separate medium bowl, whisk the buttermilk and eggs together until smooth.
Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.
Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.
Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.
Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.