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
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
- Folate 13.0
- Calcium 8.0
- Vitamin A 9.0
- Vitamin C 48.0
