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    You are in: Home / Recipes / Sausage-Studded Cornbread Recipe
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    Sausage-Studded Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    ratherbeswimmin''s Note:

    In 'Sunday Brunch' by Betty Rosbottom

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Position oven rack in the center of oven; preheat to 450°.
    2. 2
      Heat 2 tbsp vegetable oil until hot in a 9-inch ovenproof frying pan (preferably a well-seasoned cast-iron one) set over med-high heat.
    3. 3
      Add the sausage and saute until lightly browned, 2-3 minutes; drain on paper towels.
    4. 4
      When the frying pan is cool enough to handle, wipe it out with paper towels.
    5. 5
      Add the remaining oil to the frying pan and set it over med-high heat for 2-3 minutes just to heat the oil.
    6. 6
      Remove the frying pan from the heat and set aside.
    7. 7
      Whisk the eggs and buttermilk in a large mixing bowl.
    8. 8
      Whisk in the cornmeal, baking powder, salt, and baking soda.
    9. 9
      Pour the oil from the frying pan into the batter, and mix well.
    10. 10
      Pour the batter into the frying pan, and sprinkle the cooked sausage evenly over it.
    11. 11
      Bake the cornbread until it is golden on top and firm to the touch, about 15 minutes.
    12. 12
      Remove from the oven and run a sharp knife around the edge of the cornbread to loosen it.
    13. 13
      Invert the pan and turn out the bread onto a rack to cool for about 5 minutes.

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    Nutritional Facts for Sausage-Studded Cornbread

    Serving Size: 1 (104 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 274.8
     
    Calories from Fat 161
    58%
    Total Fat 17.9 g
    27%
    Saturated Fat 4.5 g
    22%
    Cholesterol 79.5 mg
    26%
    Sodium 650.9 mg
    27%
    Total Carbohydrate 18.5 g
    6%
    Dietary Fiber 1.5 g
    6%
    Sugars 1.9 g
    7%
    Protein 10.2 g
    20%

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