Sausage-Studded Cornbread |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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In 'Sunday Brunch' by Betty Rosbottom Ingredients:
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 |
Directions:
1. Position oven rack in the center of oven; preheat to 450°.
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. Add the sausage and saute until lightly browned, 2-3 minutes; drain on paper towels.
4. When the frying pan is cool enough to handle, wipe it out with paper towels.
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. Remove the frying pan from the heat and set aside.
7. Whisk the eggs and buttermilk in a large mixing bowl.
8. Whisk in the cornmeal, baking powder, salt, and baking soda.
9. Pour the oil from the frying pan into the batter, and mix well.
10. Pour the batter into the frying pan, and sprinkle the cooked sausage evenly over it.
11. Bake the cornbread until it is golden on top and firm to the touch, about 15 minutes.
12. Remove from the oven and run a sharp knife around the edge of the cornbread to loosen it.
13. Invert the pan and turn out the bread onto a rack to cool for about 5 minutes.
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