Sausage Skillet Corn Bread
This one-pan meal is appropriate for breakfast before a big hike or canoe trip. Serve with maple syrup or honey.
Servings: 8
Ingredients:
| 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% |
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2 tsp (10 mL) vegetable oil
4 mild Italian sausages
1 onion, chopped
1 jalapeño pepper, finely minced (or 1 tbsp/15 mL minced pickled jalapeño)
1 sweet red pepper, chopped
1-1/2 cups (375 mL) cornmeal
1/2 cup (125 mL) all-purpose flour
1 tsp (5 mL) granulated sugar
1 tsp (5 mL) baking powder
1 tsp (5 mL) dried thyme
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) baking soda
1 egg
1-1/2 cups (375 mL) 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
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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
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