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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This recipe is from TIPS *To substitute for buttermilk, use 2 1/4 teaspoons vinegar or lemon juice plus milk to make 3/4 cup. Ingredients:
4 tablespoons oil |
1 lb andouille sausages or 1 lb smoked sausage, sliced |
1 large onion, chopped |
1 large green bell pepper, chopped |
1 cup self-rising cornmeal, mix |
3/4 cup buttermilk (*) |
2 eggs, beaten |
1 (8 1/2 ounce) can cream-style corn |
4 ounces shredded cheddar cheese |
Directions:
1. Heat oven to 400 degrees F.
2. Heat 1 tablespoon of the oil in 10-inch cast iron or ovenproof skillet over medium-high heat until hot.
3. Add sausage, onion and bell pepper; cook until sausage is browned and vegetables are tender, stirring occasionally.
4. In large bowl, combine corn meal mix, buttermilk, eggs and remaining 3 tablespoons oil; blend well.
5. Add corn, cheese and cooked sausage mixture.
6. Wipe skillet clean with paper towel; spray with nonstick cooking spray.
7. Pour batter into skillet.
8. Bake at 400 degrees F. for 25 to 35 minutes or until golden brown and set.
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