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Super Skillet Corn Bread

Yield

10 Servings

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1 cup grated Cheddar
  • 4 ounces Andouille sausage, chopped
  • 1 jalapeño chili, seeded and minced
  • 3 tablespoons chopped chives
  • 1 cup corn kernels
  • 5 tablespoons unsalted butter, melted and cooled slightly

Nutrition Information

  • calories 285
  • fat 14 g
  • satfat 8 g
  • protein 10 g
  • carbohydrate 30 g
  • fiber 2 g
  • cholesterol 78 mg
  • sodium 579 mg

How to Make It

  1. Preheat oven to 425°F. In a bowl, mix dry ingredients. In another bowl, whisk buttermilk and eggs. Stir cheese, sausage, jalapeño, chives and corn into buttermilk mixture.

  2. Swirl 1 Tbsp. butter in a 10-inch cast-iron skillet; place over medium heat. Whisk remaining butter into buttermilk mixture.

  3. Place skillet in oven until butter browns slightly, 3 minutes. Stir buttermilk mixture into flour mixture. Pour batter into pan; bake until a toothpick inserted in center comes out clean, about 25 minutes.