Cajun Cornbread Skillet
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Prep Time
25 min
Cook Time
30 min
Yield
10 servings
Total Time
55 min
Ingredients
4 tablespoons Pure Vegetable Oil, divided
1 pound andouille or smoked sausage, sliced
1 large onion, chopped
1 large bell pepper, chopped
1 cup Martha White Self-Rising Enriched White Corn Meal Mix
¾ cup buttermilk
2 large eggs, beaten
1 (8.5 oz.) can cream-style corn
1 cup (4 oz.) shredded Cheddar cheese
No-Stick Cooking Spray
Instructions
Heat oven to 400°F. Heat 1 tablespoon oil in 10-inch cast iron or ovenproof skillet over medium-high heat until hot. Add sausage, onion and bell pepper; cook until sausage is browned and vegetables are tender, stirring occasionally.
Combine corn meal mix, buttermilk, eggs and remaining 3 tablespoons oil in large bowl; blend well. Add corn, cheese and cooked sausage mixture.
Wipe skillet clean with paper towel; spray with no-stick cooking spray. Pour batter into skillet.
Bake 25 to 35 minutes or until golden brown and set.
