Sausage Skillet Corn Bread

Author: Canadian Living

This one-pan meal is appropriate for breakfast before a big hike or canoe trip. Serve with maple syrup or honey.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: August 2004

Ingredients

  • 2 teaspoons vegetable oil
  • 4 mild Italian sausages
  • 1 onion chopped
  • 1 jalapeño pepper finely minced
  • 1 sweet red pepper chopped
  • 1 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon dried thyme
  • 3/4 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1 1/2 cup buttermilk

Method

In cast-iron skillet, heat 1 tsp (5 mL) of the oil over medium heat; cook sausages, turning often, until golden brown, about 10 minutes. Let cool and cut into 1-inch (2.5 cm) chunks; set aside.

Add remaining oil to pan; fry onion, jalapeño pepper and red pepper until softened, about 2 minutes.

Meanwhile, in large bowl, whisk together cornmeal, flour, sugar, baking powder, thyme, salt and baking soda. Whisk egg with buttermilk; add to cornmeal mixture and whisk just until moistened.

Return sausages to pan, spreading evenly. Pour in cornmeal mixture; cover and cook over medium-low heat until puffed and edge comes away from pan, about 25 minutes. Slice into wedges.

Nutritional facts <b>Per serving:</b> about

  • Sodium 675 mg
  • Protein 13 g
  • Calories 310.0
  • Total fat 14 g
  • Cholesterol 51 mg
  • Saturated fat 4 g
  • Total carbohydrate 32 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 48.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sausage Skillet Corn Bread

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