Cajun Cornbread

I ventured away from my tried and true cornbread recipe and went far outside the box.  Cajun Cornbread had been tickling the back of my mind for awhile now and today was the day.  

One word.  Amazing.  Okay, two words.  Amazing/Delicious!

1 1/2 cups yellow self-rising cornmeal

1 cup buttermilk

1/3 cup vegetable oil

2 eggs, lightly beaten

1 can cream style corn

1/4 cup chopped pickled jalapenos

1 T. of the pickled jalapeno juice

1/2 large yellow onion, diced

1/4 cup diced red bell pepper

3/4 cup diced tasso or andouille (or your favorite smoked sausage) sauteed and cooled slightly

2 t. Cajun or Creole seasoning

1 t. hot sauce

In a large bowl, mix cornmeal, buttermilk, vegetable oil, eggs and and corn.  Add the remaining ingredients and mix well.

Preheat oven to 350 degrees.  Lightly grease a large, cast iron skillet and pour batter into the skillet.

Bake for 50 - 55 minutes.  Let cool in skillet at least 10 - 15 minutes before removing from skillet.