Sausage-Studded Cornbread

"In 'Sunday Brunch' by Betty Rosbottom"
 
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Ready In:
50mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Position oven rack in the center of oven; preheat to 450°.
  • 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.
  • Add the sausage and saute until lightly browned, 2-3 minutes; drain on paper towels.
  • When the frying pan is cool enough to handle, wipe it out with paper towels.
  • Add the remaining oil to the frying pan and set it over med-high heat for 2-3 minutes just to heat the oil.
  • Remove the frying pan from the heat and set aside.
  • Whisk the eggs and buttermilk in a large mixing bowl.
  • Whisk in the cornmeal, baking powder, salt, and baking soda.
  • Pour the oil from the frying pan into the batter, and mix well.
  • Pour the batter into the frying pan, and sprinkle the cooked sausage evenly over it.
  • Bake the cornbread until it is golden on top and firm to the touch, about 15 minutes.
  • Remove from the oven and run a sharp knife around the edge of the cornbread to loosen it.
  • Invert the pan and turn out the bread onto a rack to cool for about 5 minutes.

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