Ingredients for Sausage Onion Cornbread
- Yellow Cornmeal
- All Purpose Flour
- ½ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- Baking Soda
- 1 cup (2 sticks) cold unsalted butter
- 1 medium onion, chopped
- 2 large eggs
- 1 cup buttermilk
- Bulk Sausage
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How to Make Sausage Onion Cornbread
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 1 ½ cups cornmeal, 1 cup all-purpose flour, ½ cup granulated sugar, 4 teaspoons baking powder, 1 teaspoon salt, and 1 teaspoon baking soda.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 2 large eggs and 1 cup buttermilk until well combined.
- Add the wet ingredients to the dry ingredients and stir gently until just moistened. Do not overmix.
- Heat a 10-inch cast iron skillet over medium-high heat.
- Crumble 1 pound of sausage (Italian sausage recommended) into the skillet.
- Brown the sausage for about 5-7 minutes, breaking it up with a spoon, until browned and cooked through, rendering some of the fat.
- Add 1 medium onion, chopped, to the skillet.
- Cook, stirring frequently, until the onion is softened and tender, about 3-5 minutes.
- Remove the skillet from the heat.
- Evenly distribute the sausage and onion mixture across the bottom of the skillet.
- Pour the cornbread batter evenly over the sausage and onion mixture.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let cool for 5-10 minutes before carefully inverting onto a serving plate.
- Cut into wedges and serve warm.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
22g
Fat
32g
Carbs
10g
