Boudain was a favorite sausage in the area where we use to live which is a short distance from the Southern Louisiana Border (Cajun Country). I am one that is not fond of Boudain but most of my family like it; especially my son, Dwight. I do understand I am in the minority. I cannot give you recipes for things that only I like so I have chosen this cornbread recipe to share with you this week.
I know it is good because the recipe belongs to a good friend and former Bridge City neighbor, Nancy Ewing.
Nancy is one of the best cooks I have ever known. Many times she would bring us delicious dishes she had prepared. They were always tasty and I would usually request the recipe which she always graciously shared.
Although this recipe is Nancy's it was submitted by her granddaughter, Strutter Carisa Saenz, to a cookbook titled "Kickin' it in the Kitchen with Strutters & Company." The book was sold by the Bridge City High School Drill Team Strutters and contains recipes donated by past and present strutters from 1986 to 2008. It is a large cookbook with favorite down to earth, delicious recipes and memorable Strutter photos. The cost of the book was $15.00 and the profit helped defray some of the expenses incurred by the Strutters that the Bridge City Independent School District could not totally provide.
If unlike me, you like Boudain, I am sure this recipe is a KEEPER.
1 pkg. of your favorite cornbread mix or recipe
1 pkg. (2 links)
1 small can cream style corn
1 (8 oz.) pkg. grated cheddar cheese
Preheat oven to 375o. Make cornbread according to directions on box; set aside. Remove boudain from casing and crumble. Add to cornbread mixture, combine well. Add corn and grated cheese
Pour mixture into hot greased baking dish and bake for 25 – 30 minutes until golden brown.