Happy Wednesday everybody! I have an awesome recipe I’m gonna share with you guys today! This recipe maybe a cornbread, but it is certainly not a side.
This cornbread is so hardy and full of awesome stuff it is definitely a meal all by itself, I mean, you’re certainly welcome to make this as a side dish but you will be stuffed to the gills if you do (not that that is always a bad thing). This cornbread has boatload of cheese, onions, corn and sausage yum!
Of course I had to make this cornbread in an iron skillet because I have yet to mess up a cornbread made in one, always perfectly and evenly cooked and always moist. Obviously you are welcome to cook this bad boy up in whatever you have but an iron skillet is always a good idea 🙂
I have to mention that I had a hard time deciding on a title for this cornbread. I wanted to denote the hardiness of this recipe but I’m sure you can understand why I didn’t call it man sausage cornbread (yikes!!!). Hope this cornbread can warm up your hump day dinner table tonight and let me know what you think if you make it! Have a great day y’all!
Alrighty, sausage into the pan…
when you have cooked the sausage down a bit, add your onions…
set your sausage/onion mixture aside in a separate container, now for the cornbread…eggs, cornmeal, buttermilk, corn etc.
now 1/2 of the cornbread mixture into the skillet…
now layer 1/2 of the sausage/onion mixture & cheese…
now the other half of the cornbread and the other half of the sausage/onion mix & cheese
then into the oven (which I forgot to photograph, oops) then enjoy!!!
- 8 Ounces of Mild Country Sausage.
- 2 Cups of Mild Cheddar Cheese, Grated.
- 1/2 Cup of Chopped Onion.
- 2 Cups of Self-Rising Cornmeal.
- 1 Cup of Buttermilk.
- 15.25 Ounce Can of Whole Kernel Corn, Drained.
- 2 Large Eggs.
- 10" Iron Skillet.
- Preheat your oven to 400 degrees F.
- In your skillet start cooking your sausage, when it is almost all browned, add your onion to the sausage and cook until onions are soft and slightly browned, now remove your pan from the heat and place the cooked sausage & onions in a small separate bowl.
- In a large mixing bowl place your corn meal, buttermilk, corn and eggs, and mix all ingredients together until combined.
- Now pour half of your cornbread batter back into your skillet, topping with half of your sausage/onion mixture then top that with 1/2 of the cheese.
- Now pour the other half of cornbread batter on top of the cheese/sausage mix, then the rest of the sausage/onion and cheese on top of that.
- Bake for 20 minutes or until golden brown on top.
- Remove from the oven, let cool slightly and enjoy!