Smoked Sausage Cornbread
This Smoked Sausage Cornbread is the Cornbread you’ll want to serve next to your BBQ dishes this summer.
Serve this cornbread next to dishes such as my BBQ Ribs in the Oven or my Oven Baked BBQ Chicken. Both made with my Homemade BBQ Sauce. This cornbread would also make a hearty side dish next to a steaming bowl of soup.
You can also use this cornbread as a base for a delicious breakfast. Heat a pan on medium. Add a bit of butter. Crack a couple of eggs in your buttered pan. Once the eggs are cooked to your liking, slide them on top of a slice of warmed up cornbread. Voila, a filling breakfast that will keep you till dinner!
If you have leftovers, you could also use this cornbread as the base for a Cornbread Dressing/Stuffing such as the one offered by The Spruce Eats.
Steps to Homemade Smoked Sausage Cornbread:
Generously butter a 9 by 13 inch baking dish.
In a large bowl, combine the cornmeal, flour, baking powder, salt, pepper, and cayenne pepper.
Stir in the milk.
Then, stir in the melted and cooled butter.
Next, add the cheeses.
I love cheese!
Give it a stir. No need to over mix.
In the past, I have added Feta Cheese to the Cornbread. It adds a nice little tanginess to the dish. Today, sadly, I didn’t have any. Feel free to add some if you like.
Last, stir in the smoked sausage. I am using a Polska Kielbasa Smoked Sausage.
I have chopped my smoked sausage into small chunks. If you want a different shape or cut, that will work too. Also, feel free to add more if you like.
Other types of smoked sausage should work well too. If you like some spice and can find one with some jalapeno in it, that would be really good too.
Give it a mix.
Pour the mixture into your greased baking dish. It may look liquidy now, but believe me, it will harden after baking.
Bake in a preheated over at 350 degrees Fahrenheit for about 45 minutes.
Give it a few minutes before cutting, then enjoy!
A dab of butter makes it even better!
Smoked Sausage Cornbread
This is the cornbread you'll want to serve next to your BBQ dishes this summer.
Ingredients
- 3-1/3 Cups Cornmeal
- 3 Tablespoon s Flour
- 1-1/2 Teaspoons Salt
- 1 Teaspoon Baking Power
- 1/8 Teaspoon Pepper
- 1/8 Teaspoon Cayenne Pepper
- 3 Cups Milk
- 4 Eggs
- 6 Tablespoons Butter, plus extra to coat a 9 by 13 inch baking dish (Melted and cooled)
- 2 Cups Shredded Cheddar Cheese
- 3 Tablespoons Grated Parmigianino Reggiano cheese or Parmesan cheese
- 1/2 Cup Crumbled Feta Cheese (optional)
- 8 Ounces Smoked Sausage (cut into chunks)
Instructions
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Generously butter a 9 by 13 inch baking dish.
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In a large bowl, combine the cornmeal, flour, baking powder, salt, pepper, and cayenne pepper.
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Stir in the milk, followed by the melted and cooled butter.
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Stir in the cheeses, followed by the chopped smoked sausage pieces.
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Pour the mixture into your greased baking dish. It may look liquidy now, but it will harden after baking.
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Bake in a preheated over at 350 degrees Fahrenheit for about 45 minutes.