Cornbread is a main staple in our home we have it with chili, fried chicken, BBQ, soup and even pasta. I can make it work with any dish. I had a leftover package of Johnsonville Jalapeño and Cheddar Smoked Sausages and knew that I could use them in my cornbread recipe. Oh my yum! The cornbread came out fantastic, moist, the right amount of heat, this is a keeper recipe.
Thank goodness cornbread is something I can make with my eyes closed because I suck at making biscuits, which is hard for me to admit. I need a Darlin' Southern Gal teach me to make biscuits.
Johnsonville Jalapeño and Cheddar Sausage Skillet Cornbread
1 cup all purpose flour
1 cup yellow corn meal
1 tablespoon baking powder
3 tablespoons sugar
1 cup buttermilk
3 tablespoons canola oil
2 large eggs
1 cup Mexican Blend shredded cheese plus additional cheese to top cornbread
1 cup frozen corn
1/2 onion, minced
pinch red pepper flakes (optional)
3 links Johnsonville Jalapeño and Cheddar Smoked Sausages, diced small
Tabasco sauce (optional)
Pre-heat oven to 400 degrees. In a large bowl whisk together flour, corn meal, baking powder and sugar. In a small bowl whisk together buttermilk, canola oil and eggs; combine with the dry ingredients until everything is mixed together. Fold in the cheese, corn, onion, red pepper flakes and Johnsonville sausage. Butter 4 5-inch cast iron skillets; divide batter between the 4 skillets. Sprinkle with more cheese and optional splash the top with Tabasco Sauce. Bake for 25 minutes; or until done.
Thank goodness cornbread is something I can make with my eyes closed because I suck at making biscuits, which is hard for me to admit. I need a Darlin' Southern Gal teach me to make biscuits.
Johnsonville Jalapeño and Cheddar Sausage Skillet Cornbread
1 cup all purpose flour
1 cup yellow corn meal
1 tablespoon baking powder
3 tablespoons sugar
1 cup buttermilk
3 tablespoons canola oil
2 large eggs
1 cup Mexican Blend shredded cheese plus additional cheese to top cornbread
1 cup frozen corn
1/2 onion, minced
pinch red pepper flakes (optional)
3 links Johnsonville Jalapeño and Cheddar Smoked Sausages, diced small
Tabasco sauce (optional)
Pre-heat oven to 400 degrees. In a large bowl whisk together flour, corn meal, baking powder and sugar. In a small bowl whisk together buttermilk, canola oil and eggs; combine with the dry ingredients until everything is mixed together. Fold in the cheese, corn, onion, red pepper flakes and Johnsonville sausage. Butter 4 5-inch cast iron skillets; divide batter between the 4 skillets. Sprinkle with more cheese and optional splash the top with Tabasco Sauce. Bake for 25 minutes; or until done.
I'm all over this cornbread, Pam. It looks and sounds incredible with the addition of the sausage. I also love how you served them in the cast iron skillets. So down home and welcoming!
ReplyDeletePam: I made this cornbread and served it with pinto bean soup. So very, very good. My husband said it was the best cornbread he had ever had! So there ya go! It was moist. T he sausage gives you just a little changeup from plain cornbread - the jalapeno actually had a bite! I sauteed the onion a little before I put it in - just personal taste. I put most in an 8' cast iron skillet and the balance in a little casserole dish, which we warmed up for last night's dinner!
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