What kind of bread for a Cajun menu?
I"m going to a neighborhood dinner on Saturday night (the kind where we all chip in), and the host plans on serving alligator in a Cajun spicy sauce. I've been asked to bring bread (which I plan to make). The question now is - what kind of bread? Should I stick with loaves of crusty French bread? Or do you CHers have recommendations for some other kind of "cajun" bread I'm not aware of? Thanks!
I would serve Cracklin' Corn Bread or Cracklin' Corn Cakes. But then, I'm a southern boy.
1/4 cup butter or margarine
2 cups self-rising cornmeal
1/2 cup all-purpose flour
2 1/2 cups buttermilk
2 large eggs, lightly beaten
1 cup cracklings*
Place butter in a 9-inch cast-iron skillet, and heat in a 425° oven 4 minutes.
Combine cornmeal and flour in a large bowl; make a well in center of mixture.
Stir together buttermilk, eggs, and cracklings; add to dry ingredients, stirring just until moistened. Pour over melted butter in hot skillet.
Bake at 425° for 25 to 30 minutes or until golden brown.
*1 cup cooked, crumbled bacon (12 to 15 slices) may be sustituted for cracklings.
Cracklin' Cakes: Prepare batter as directed above; stir in 1/4 cup butter, melted. Heat a large skillet coated with vegetable cooking spray over medium-high heat. Spoon about 1/4 cup batter for each cake into skillet; cook, in batches, 2 to 3 minutes on each side or until golden.