Zutaten für Hambalaya Cornbread
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 2 tablespoons butter
- 2 cups all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 1/2 cups cooked and diced ham
- 1 cup cooked and crumbled bulk pork sausage
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Zubereitung von Hambalaya Cornbread
- Sauté 1/2 cup chopped green bell pepper and 1/2 cup chopped onion in 2 tablespoons of butter in a large skillet over medium heat until softened, about 5-7 minutes.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup cornmeal, 2 teaspoons baking soda, and 1 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs and 1 cup buttermilk.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- Fold in 1 1/2 cups cooked and diced ham and 1 cup cooked and crumbled sausage. Gently stir in the sautéed green pepper and onion mixture.
- Transfer the batter to a greased 10-inch ovenproof skillet or 9x9 inch baking pan.
- Bake at 425°F (220°C) for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool slightly before serving warm. Enjoy!
- Store leftover cornbread in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
14g
Fat
30g
Carbs
10g
