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Conecuh Sausage Cornbread Recipe

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This recipe for Conecuh Sausage Cornbread, by , is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Robinson


1⁄2 lb. Conecuh Sausage, chopped
1 Tbsp. vegetable oil
2 (6 oz.) packages buttermilk cornbread mix
1⁄4 cup plain cornmeal
1⁄2 tsp. ground red pepper
2 cups whole buttermilk
1 (7 oz.) can corn with peppers, drained
1-1⁄2 cups shredded extra-sharp Cheddar cheese
1⁄3 cup chopped green onion

Preheat oven to 425. In a 12-inch cast-iron skillet, cook sausage over medium heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, remove sausage from pan, drain on paper towels. Add oil to skillet; preheat in oven 8 to
10 minutes.
In a large bowl, stir sausage and remaining ingredients. Carefully remove skillet from oven; pour batter into hot oil in skillet. (Do not stir.)
Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. (Cover with foil to prevent excess browning, if necessary.)
Yield: 8 to 10 servings




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