Hearty cornbread stuffed with diced smoky andouille sausage and bell peppers.
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Preheat your oven to 400°F (200°C) and grease a 9-inch cast iron skillet or square baking pan.
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.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and Cajun seasoning.
In a separate bowl, beat the eggs and then whisk in the buttermilk and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
Fold in the sautéed sausage, peppers, and shredded cheese until evenly distributed throughout the batter.
Pour the batter into the prepared skillet and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
