Smoked Sausage and Cheddar Cornbread

By davidv

This recipe is prepared in the 2-qt. baker from the Temp-tations® Old World 13-piece Complete Meal Oven-to-Table Set (K26509).

Ingredients

• Ingredients:
• 1/2 lb. smoked pork sausage, small dice
• 1-1/4 cups yellow cornmeal (not stone-ground)
• 3/4 cup all-purpose flour
• 1 Tbsp. sugar
• 2 tsp. baking powder
• 3/4 tsp. salt
• 1/2 tsp. baking soda
• 4 oz. extra-sharp cheddar cheese, coarsely grated (1 cup)
• 2/3 cup whole milk
• 2/3 cup well-shaken buttermilk
• 2 large eggs
• 3 Tbsp. unsalted butter, melted
• Maple syrup (optional)

Preparation

Step 1

Directions:

Preheat oven to 350°F.

Whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add diced sausage and cheddar cheese; whisk until combined.

In a separate bowl, whisk together whole milk, buttermilk, eggs, and butter, then add to cornmeal mixture and stir until just combined (do not over-mix).

Pour batter into a well-greased 2-qt. baking dish or a 9-inch x 2-inch round cake pan. Bake on the middle oven rack until pale golden and a tester inserted in center comes out clean — about 45 minutes.

Cool cornbread in the pan on a rack for 10 minutes. Turn out onto rack and invert onto a plate before cutting into wedges. Drizzle a little maple syrup over each wedge to serve, if desired.