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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Love Cornbread and this is a meal in bread. Its a spicy kick to a family favorite. Ingredients:
4 tablespoons crisco® pure vegetable oil, divided |
1 pound andouille or smoked sausage, sliced |
1 large onion, chopped |
1 large bell pepper, chopped |
1 cup martha white® self-rising white corn meal mix |
3/4 cup buttermilk |
2 large eggs, beaten |
1 (8.5 oz.) can cream-style corn |
1 cup (4 oz.) shredded cheddar cheese |
crisco® original no-stick cooking spray |
Directions:
1. HEAT oven to 400°F. Heat 1 tablespoon oil in 10-inch cast iron or ovenproof skillet over medium-high heat until hot. Add sausage, onion and bell pepper; cook until sausage is browned and vegetables are tender, stirring occasionally.
2. COMBINE corn meal mix, buttermilk, eggs and remaining 3 tablespoons oil in large bowl; blend well. Add corn, cheese and cooked sausage mixture.
3. WIPE skillet clean with paper towel; spray with no-stick cooking spray. Pour batter into skillet.
4. BAKE 25 to 35 minutes or until golden brown and set.
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