Recipe Database
Skillet Sausage Corn Bread
Skillet Sausage Corn Bread
Serves: 8

1 pound andouille (diced)
1 1/2 c cornmeal
1/2 c all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1 egg
1 cup milk
1/4 cup shortening for skillet preheat.

Preheat skillet in 425º oven for 20 minutes, add shortening and swirl to coat sides and bottom of skillet 1. In a 9-10 inch cast iron skillet, cook sausage over medium heat until no longer pink. Drain, reserving 2 tablespoons drippings. In a large bowl, combine the cornmeal, flour, baking powder and sugar. In another bowl, beat egg and milk. Stir into dry ingredients just until moistened. Fold in sausage and reserved drippings. Return to skillet. Bake at 425º for 20-25 minutes or until a toothpick comes out clean. Serve warm. Refrigerate leftovers. ---Chefnote--- You may have to adjust this recipe with up to 1/4c more milk or water to get it to a pourable consistancy.

This luscious group of recipes was done at the Big Green Egg Headquarters with Fats in the lead, Chef Fred in charge of the food and Mike Stock running between taking pictures and checking on grilled food. Thanks again to the staff at BGE for a wonderful show. --MikeNote-- be very carefull of the hot skillet handle while it's on the grill....