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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Another good ole Southern cornbread. Ingredients:
1 c. cornmeal |
1 c self rising flour |
1/2 tsp. salt |
5 tbs. butter |
1 c. finely chopped onion |
1 large egg |
1 c. buttermilk |
8 oz. sausage |
Directions:
1. Preheat oven to 350°.
2. In a medium bowl, combine cornmeal, flour, and salt..
3. Using a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs.
4. In another bowl, whisk together the egg and buttermilk until well blended.
5. Add to the cornmeal mixture and stir.
6. Heat a big cast iron or heavy oven safe skillet over high heat, crumble sausage into it.
7. Brown sausage for about 2 minutes to get some of the fat.
8. Add the onion to the skillet.
9. Cook, stirring constantly, until sausage is browned and onion is tender.
10. Remove from heat.
11. Spread sausage and onion out to evenly cover bottom of skillet.
12. Spray a little cooking spary on the sides of the skillet.
13. Spoon cornmeal batter evenly over the sausage and onion mixture and carefully spread out.
14. Bake for 25 to 30 minutes, until golden brown and firm.
15. Using a knife, carefully loosen around the edge of skillet then immediately invert onto a serving plate.
16. Cut into wedges.
17. Serve hot.
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