Even though I’m now a Texan, I’ll always be a Louisiana gal at heart.
I was looking for a cornbread recipe to make with the Red Beans and Rice I made the other day and came across Emeril’s Serious Southern Cornbread from his Potluck Cookbook. First of all, I love this cookbook. It should be no surprise that it’s filled with some amazing southern recipes. I especially love Emeril’s Twice-Baked Potato Casserole, which my oldest son requests each and every time he comes home from college. Another favorite from Emeril’s Potluck cookbook which I love to make especially when I entertain guests is, Helen’s Sausage-Stuffed French Bread...Amazing!!
So, I found myself going to Emeril again for a “spiced up” cornbread recipe and he didn’t let me down. Emeril uses smoked pork sausage, cheddar cheese and green onions in the batter and the result is a delightful, golden cornbread that’s wonderfully cheesy and a little on the spicy side.
2 tablespoons olive oil
1/2 pound smoked pork sausage, cut into small dice
1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups grated Cheddar Cheese
1/2 cup chopped green onions
1 cup milk
1/2 cup heavy cream
2 large eggs, beaten
Preheat oven to 400 degrees F. Spray the inside of an 8 inch baking pan or similar pan with oil spray. Set aside.
Heat 2 tablespoons of oil in a large skillet over a medium high heat.
Add the diced sausage and cook about 4 minutes. Add the green onions and saute about 4 minutes more.
Remove the sausage and onions from the heat and let drain on top of a large plate lined with a paper towel to absorb the grease.
In a medium bowl, mix the flour, cornmeal, baking powder and the salt. Set aside.
In a large bowl, combine the milk, heavy cream and the eggs. Slowly add the dry ingredients and mix until all the dry ingredients are moistened.
Stir in the cheese and the sausage and onions.
Pour the mixture into your prepared pan and bake for 25-30 minutes or until golden brown.