Loaded Skillet Cornbread

By mluoceanbeach

Ingredients

• Ingredients
• 1 1/2 cups stone-ground yellow cornmeal
• 1 teaspoon fine salt
• 3/4 teaspoon baking soda
• 2 tablespoons maple syrup
• 2 large eggs
• 1 3/4 cups buttermilk
• 5 tablespoons unsalted butter, melted
• 4 ounces andouille sausage, small diced
• 2 1/2 tablespoons fig jam
• 8 ounces sharp cheddar, grated

Details

Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 425 degrees F and heat up an 8-inch cast-iron skillet.
You will need two medium bowls for the cornbread batter. In one bowl, whisk together the cornmeal, sea salt and baking soda. In the other bowl, whisk together the maple syrup, eggs, buttermilk and 4 tablespoons of the melted butter. Pour the wet ingredients into the dry and stir to combine¿it will look lumpy and kinda thick.
When the cast-iron skillet is very hot, add the remaining 1 tablespoon butter and then pour in the batter. Scatter the sausage over the top; add the jam in even, teaspoon-size dollops; sprinkle with the cheddar.