Spicy Smoked Sausage Cornbread Recipe

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Spicy Smoked Sausage Cornbread

courtesy of Niman Ranch

Spicy Smoked Sausage Cornbread

courtesy of Niman Ranch

Here’s how to make cornbread that’s good enough to slice, toast, slather with butter and eat on its own for lunch or dinner! Our recipe calls for spicy Andouille sausage and cayenne pepper - a savory twist on an American classic!

Prep

Minutes

Cook

Minutes

Makes

Servings

Ingredients

3 links Niman Ranch Andouille Sausage
1/4 cup unsalted butter, melted and cooled
1/2 cup sliced scallions, white and green parts
1 cup, plus 2 tablespoons all-purpose flour
3/4 cup yellow stone ground cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
2 teaspoons chopped thyme
2 large eggs, lightly beaten
1 cup low-fat buttermilk
1/3 cup frozen corn, thawed

Step 1

Heat oven to 375 F. Roughly chop sausages into 1/4- to 1/2-inch pieces. Remove one third (2/3 cup), and set aside.

Step 2

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, paprika, salt, cayenne and thyme. Whisk together eggs, buttermilk and cooled butter and add to flour mixture all at once. Stir just to combine. Fold in corn, scallions and the chopped Andouille sausage.

Step 3

Generously grease an 8-by-8-inch baking dish and spread batter in the pan. Top with reserved chopped sausage.

Step 4

Bake until top is just golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool about 5 minutes. Serve warm or at room temperature.