Andouille Sausage Cornbread

Ingredients

• 12 ounces Andouille sausage, diced
• 1.5 cups Yellow cornmeal
• 1 cup All-purpose flour
• 2 tablespoons Granulated sugar
• 1 tablespoon Baking powder
• 1 teaspoon Salt
• 1.25 cups Buttermilk
• 2 units Large eggs
• 0.5 cup Unsalted butter, melted
• 0.5 cup Green bell pepper, finely diced
• 1 teaspoon Cajun seasoning
• 1 cup Sharp cheddar cheese, shredded(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and grease a 9-inch cast iron skillet or square baking pan.

2. 2

   In a medium skillet over medium-high heat, sauté the diced andouille sausage and green bell peppers until the sausage is browned and peppers are soft, then set aside to cool slightly.

3. 3

   In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and Cajun seasoning.

4. 4

   In a separate bowl, beat the eggs and then whisk in the buttermilk and melted butter until well combined.

5. 5

   Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.

6. 6

   Fold in the sautéed sausage, peppers, and shredded cheese until evenly distributed throughout the batter.

7. 7

   Pour the batter into the prepared skillet and smooth the top with a spatula.

8. 8

   Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.