Conecuh Sausage Cornbread Recipe

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This recipe for Conecuh Sausage Cornbread is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Breads & Rolls

Ingredients:	Ingredients: 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

Directions:	Directions: 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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Conecuh Sausage Cornbread Recipe

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