Bake this delicious cornbread for an exciting side dish to add to your favorite southern dinner.
Servings: 8
Ingredients
- 1/2 lb Conecuh Hickory Smoked Sausage chopped
- 1 tbsp vegetable oil
- 2 6-ounce packages buttermilk cornbread mix
- 1/4 cup plain cornmeal
- 1/2 tsp ground red pepper
- 2 cups whole buttermilk
- 1 7-ounce can corn with peppers drained
- 1 1/2 cups shredded extra-sharp Cheddar cheese
- 1/3 cup chopped green onion
Instructions
- Preheat oven to 425°. In a 12-inch cast-iron skillet, cook sausage over medium-high heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, remove sausage from pan. Add oil to skillet; preheat in oven 8 to 10 minutes.
- In a large bowl, stir together sausage and remaining ingredients. Carefully remove skillet from oven; pour batter into hot oil in skillet. (Do not stir.)
- Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. (Cover with foil to prevent excess browning, if necessary.)
Tried this recipe?Let us know how it was!
Every time I bake this delicious cornbread everyone is begging for the recipe. I can’t give away all my secrets! 🤫
Question: Is the cornbread supposed to be dense? Mine always is.
Add an extra edd and don’t over mix…it will lighten up a bit.
Soo good! Perfect with red beans and rice.
This cornbread is awesome! My crowd loves it. I am making a double batch for Thanksgiving. I am going to try it in muffin pan.