 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Ingredients:
1 1/4 cups all-purpose flour |
3/4 cup cornmeal |
1/4 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 teaspoon salt |
1 cup buttermilk |
2 large eggs |
1 cup grated cheddar |
4 ounces andouille sausage, chopped |
1 jalapeño chili, seeded and minced |
3 tablespoons chopped chives |
1 cup corn kernels |
5 tablespoons unsalted butter, melted and cooled slightly |
Directions:
1. Preheat oven to 425°F. In a bowl, mix dry ingredients. In another bowl, whisk buttermilk and eggs. Stir cheese, sausage, jalapeño, chives and corn into buttermilk mixture.
2. Swirl 1 Tbsp. butter in a 10-inch cast-iron skillet; place over medium heat. Whisk remaining butter into buttermilk mixture.
3. Place skillet in oven until butter browns slightly, 3 minutes. Stir buttermilk mixture into flour mixture. Pour batter into pan; bake until a toothpick inserted in center comes out clean, about 25 minutes.
|
|