Prep 30 mins
Cook 20 mins
In 'Sunday Brunch' by Betty Rosbottom
Make and share this Sausage-Studded Cornbread recipe from Food.com.
- 2 tablespoons vegetable oil, plus
- 4 teaspoons vegetable oil
- 6 ounces andouille sausages, cut into 1/4-inch dice (or Spanish chorizo)
- 2 eggs
- 3⁄4 cup buttermilk
- 1 cup yellow cornmeal
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon baking soda
- Position oven rack in the center of oven; preheat to 450°.
- 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.
- Add the sausage and saute until lightly browned, 2-3 minutes; drain on paper towels.
- When the frying pan is cool enough to handle, wipe it out with paper towels.
- Add the remaining oil to the frying pan and set it over med-high heat for 2-3 minutes just to heat the oil.
- Remove the frying pan from the heat and set aside.
- Whisk the eggs and buttermilk in a large mixing bowl.
- Whisk in the cornmeal, baking powder, salt, and baking soda.
- Pour the oil from the frying pan into the batter, and mix well.
- Pour the batter into the frying pan, and sprinkle the cooked sausage evenly over it.
- Bake the cornbread until it is golden on top and firm to the touch, about 15 minutes.
- Remove from the oven and run a sharp knife around the edge of the cornbread to loosen it.
- Invert the pan and turn out the bread onto a rack to cool for about 5 minutes.