CONECUH SAUSAGE CORNBREAD
1⁄2 pound Conecuh Sausage, chopped
1 tablespoon vegetable oil
2 (6-ounce) packages buttermilk cornbread mix
1⁄4 cup plain cornmeal
1⁄2 teaspoon ground red pepper
2 cups whole buttermilk
1 (7-ounce) can corn with peppers, drained
11⁄2 cups shredded extra-sharp Cheddar cheese
1⁄3 cup chopped green onion
1. 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.
2. In a large bowl, stir sausage and remaining ingredients. Carefully remove skillet from oven; pour batter into hot oil in skillet. (Do not stir.)
3. 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
1⁄2 pound Conecuh Sausage, chopped
1 tablespoon vegetable oil
2 (6-ounce) packages buttermilk cornbread mix
1⁄4 cup plain cornmeal
1⁄2 teaspoon ground red pepper
2 cups whole buttermilk
1 (7-ounce) can corn with peppers, drained
11⁄2 cups shredded extra-sharp Cheddar cheese
1⁄3 cup chopped green onion
1. 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.
2. In a large bowl, stir sausage and remaining ingredients. Carefully remove skillet from oven; pour batter into hot oil in skillet. (Do not stir.)
3. 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
