Sausage Onion Cornbread
photo by jessymroberts
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 5 tablespoons butter
- 1 cup finely chopped onion
- 1 large egg
- 1 1 cup use light sour cream or 1 cup plain yogurt
- 8 ounces bulk sausage
directions
- Preheat oven to 350°.
- In a medium bowl, combine cornmeal, flour, sugar, baking powder, salt, and soda.
- Using a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs.
- In another bowl, whisk together the egg and buttermilk until well blended.
- Add to the cornmeal mixture and stir just until dry ingredients are thoroughly moistened.
- Heat a 10-inch cast iron or heavy oven safe skillet over high heat; crumble sausage into it.
- Brown sausage for about 2 minutes to render some of the fat.
- Add the onion to the skillet.
- Cook, stirring constantly, until sausage is browned and onion is tender.
- Remove from heat.
- Spread sausage and onion out to evenly cover bottom of skillet.
- Spoon cornmeal batter evenly over the sausage and onion mixture and carefully spread out.
- Bake for 25 to 30 minutes, until golden brown and firm.
- Using a knife, carefully loosen around the edge of skillet then immediately invert onto a serving plate.
- Cut into wedges. Serve hot.
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Reviews
-
This was pretty good. I transferred everything to a loaf pan (as I couldn't put my skillet into the oven) so my cornbread to sausage ratio was a little skewed (following the instructions would even this up - the way I did it, in the loaf pan, had too little sausage & too much cornbread each bite). But that was my fault! Other than that, the flavors really went together well. I will probably make this again (with an oven-proof skillet next time)! Made for Photo Tag, 2/7/09 - NELady.