The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Anonymous baker (not verified)

This is a moist, sweet cornbread similar to those made from Louisiana to North Carolina. You'll find it served with just about everything, like Chicken & Butter Beans or Red Beans & Rice.

To make a classic Cajun breakfast cereal known as 'couche-couche' (pronounced 'coosh-coosh'), crumble some in a bowl and pour warm milk (or café au lait) over it. I prefer to heat the cornbread and then pour ice-cold milk over it, but that's just me.

If you like your cornbread dry and savory, like those made in Texas and the American Southwest, this is not it.



 - Preheat oven to 400° F (204° C).
 - Melt butter.
 - Whisk dry ingredients together until just combined.
 - Add all other ingredients (including melted butter) and mix until just combined.
 - Portion (~800 grams/pan) into 4 buttered (8.5 x 4.5 inch [21.5 x 11.5 cm]) loaf pans.
 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.


Image 1. Not my photograph, but result looks just like this. Source. Elly Says Opa.


  1. The formula in an Excel 2007 spreadsheet. (File can be opened with Google Docs, Open Office, etc.).
  2. The formula in PDF format.
  3. The detailed process in text format.


I don't remember where I found this recipe, but I've tweaked it so much over the years that it might as well be my own. I think it was called Charlie's Cornbread, so that's what I'll call it. Charlie, if you're out there, thank you for the original recipe.

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