Sausage-studded Cornbread

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil, plus
• 4 teaspoons vegetable oil
• 6 ounces andouille sausages, cut into 1/4-inch dice (or spanish chorizo)
• 2 eggs
• 3/4 cup buttermilk
• 1 cup yellow cornmeal
• 3/4 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda

Recipe

• 1 position oven rack in the center of oven; preheat to 450°.
• 2 heat 2 tbsp vegetable oil until hot in a 9-inch ovenproof frying pan (preferably a well-seasoned cast-iron one) set over med-high heat.
• 3 add the sausage and saute until lightly browned, 2-3 minutes; drain on paper towels.
• 4 when the frying pan is cool enough to handle, wipe it out with paper towels.
• 5 add the remaining oil to the frying pan and set it over med-high heat for 2-3 minutes just to heat the oil.
• 6 remove the frying pan from the heat and set aside.
• 7 whisk the eggs and buttermilk in a large mixing bowl.
• 8 whisk in the cornmeal, baking powder, salt, and baking soda.
• 9 pour the oil from the frying pan into the batter, and mix well.
• 10 pour the batter into the frying pan, and sprinkle the cooked sausage evenly over it.
• 11 bake the cornbread until it is golden on top and firm to the touch, about 15 minutes.
• 12 remove from the oven and run a sharp knife around the edge of the cornbread to loosen it.
• 13 invert the pan and turn out the bread onto a rack to cool for about 5 minutes.