As one of the primary elements of Southern cuisine, cornbread has a hallowed spot in many hearts around Louisiana. Its biscuit cousin is another staple on the Louisiana dinner table. From traditional recipes to chef favorites, these 7 recipes are a must-try.
These delightfully easy drop biscuits come to us from Chef Cory Bahr of Monroe.
These days at The French Press in Lafayette, Chef Justin Girouard offers Cajun versions of traditional dishes, such as his boudin sliders and Cajun Benedict, which uses French bread instead of English muffins, boudin instead of Canadian bacon, and is topped with chicken and andouille gumbo instead of hollandaise. “Our goal is to serve Cajun dishes in which the ingredients are just elements of the dish as a whole, rather than the main focus,” he says.
Our secret to this great recipe is the pork rinds. These delicious additions add a salty pop to our flavorful Cracklin’ Cornbread.
At Angeline, nestled in the heart of the French Quarter (where Scott Boswell once wowed diners at Stella!), 2013 Chef to Watch Alex Harrell serves steamy, tender cornbread that at once honors his family’s traditions, and makes the most of the exceptional products from Louisiana and the Gulf region—including an heirloom corn from Alabama, a whole wheat flour from central Louisiana, and handmade salt from Lafayette.
This hot water cornbread from Shreveport chef Hardette Harris is perfect alongside any Southern entree (and appears on the Official Meal of North Louisiana).