Smoked Sausage & Cheddar Cornbread
Smoked Sausage & Cheddar Cornbread
Smoked Sausage & Cheddar Cornbread

Smoked Sausage & Cheddar Cornbread

David Venable

Smoked sausage and cheddar cheese adds a savory dimension to this cornbread.

Ingredients

  • 1/2 lb smoked pork sausage, diced
  • 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 garnish)

Directions

Preheat oven to 350°F. Grease a 2-qt baking dish or 9" x 2" round cake pan.
Whisk the cornmeal, flour, sugar, baking powder, salt, and baking soda together in a large bowl. Add the diced sausage and cheddar cheese; whisk until combined.
Whisk the milk, buttermilk, eggs, and butter together in a separate bowl, and then add it to cornmeal mixture. Stir until just combined (do not over-mix).
Pour the batter into the prepared baking dish. Bake on the middle oven rack until pale golden and a tester inserted in center comes out clean--about 45 minutes.
Cool the cornbread in the pan on a cooling rack for 10 minutes. Turn it out onto the rack and invert the bread onto a plate before cutting it into wedges. Drizzle a little maple syrup over each wedge to serve, if desired.

Cook's Notes

When mixing batter for cornbread or muffins, put away your electric mixer. Mixing by hand helps eliminate over-mixing. It's desirable to have a few lumps in the batter. They will hydrate during baking and the lumps will help give your breads that homemade look.|Use lean smoke sausage for this recipe.

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