Sausage Skillet Corn Bread
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 310 |
| pro | 13 g |
| total fat | 14 g |
| sat. fat | 4 g |
| carb | 32 g |
| fibre | 2 g |
| chol | 51 mg |
| sodium | 675 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 11 |
| vit A | 9 |
| vit C | 48 |
| folate | 13 |
This one-pan meal is appropriate for breakfast before a big hike or canoe trip. Serve with maple syrup or honey.
Ingredients
- 2 tsp vegetable oil
- 4 mild Italian sausages
- 1 onion, chopped
- 1 jalapeño pepper, finely minced
- 1 sweet red pepper, chopped
- 1-1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 1 tsp granulated sugar
- 1 tsp baking powder
- 1 tsp dried thyme
- 3/4 tsp salt
- 1/4 tsp baking soda
- 1 egg
- 1-1/2 cups buttermilk
Preparation
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.
Additional information :
Tip: Instead of buttermilk, you can use buttermilk powder found in most bulk food stores. Whisk 1/3 cup (75 mL) buttermilk powder into 1-1/2 cups (375 mL) water.
Source : Canadian Living Magazine: August 2004
- Keywords : Breakfast; Brunch; Skillet; Buttermilk; Sausages; Flour; Jalapeno pepper; Red pepper;
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