I promised to balance out all that healthy stuff I brought you on Monday, didn’t I?
Well, let me tell you, this Loaded Skillet Cornbread with Sausage and Cheddar Cheese truly delivers. We are, after all, in the season of comfort food (and Super Bowl Sunday!) so there’s no time like the present to indulge just a little bit. Plus, we’ve got to bake allllll of the things before the weather once again gets too warm for us to even think about turning on the oven.
As I was dreaming up this recipe, I originally thought I’d just make my loaded cornbread in a classic glass baking dish and serve it up in thick, hearty squares. But then, as I was putting away dishes and reorganizing all of my pots and pans, my eyes fell upon my extremely neglected cast iron skillet and I knew this would be the perfect opportunity to give it some lovin’.
The last time I used my trusty Lodge cast iron skillet for a recipe on this site was way back in April of last year, when I brought you this incredibly delicious (and still a reader favorite) Greek Skillet. It turned out so well, and has continued to serve me well in times of easy, healthy dinner needs, that I’m not sure what has taken me so long to break the skillet out again and put it to good use. Now that I’ve done it, I’m eager to start trying even more cast iron skillet recipes in the very near future…Do you have any suggestions of recipes I should try??
Not only is this Loaded Skillet Cornbread with Sausage and Cheddar Cheese incredibly decadent and drool-worthy, it’s also soooo easy to make. Yes, the batter is made from scratch, but I kid you not when I say it comes together in less than 15 minutes flat. With only 20 minutes of baking time, the cornbread would be a welcome addition to an easy weeknight dinner. I’m thinking it would be the perfect accompaniment to a bowl of Warming Minestrone Soup or a big Winter Kale Salad.
Oh, and did I mention we grease the pan with bacon fat? I know, I know, it sounds indulgent, but I’m really just jumping on the “no waste” cooking trend that’s predicted to be a huge trend in the world of food in 2017. I don’t know about you, but the hubs and I have a huge Mason jar full of bacon grease leftover from our weekend breakfasts, and prefer to put it to tasty use as opposed to having to discard of it in an old tomato sauce can. That being said, if it sounds just a bit TOO indulgent for you, you could always use butter (just know that you’ll be missing out on some delicious bacon-y flavor in this already indulgent dish!)
The only prep that you’ll need to do in preparation for this deliciousness is to cook up some Italian sausage, grate some cheddar cheese and slice some green onions. Once that’s all done, the batter will come together in no time flat, while your cast iron skillet is busy warming up (and getting seasoned with bacon grease) in the preheating oven.
If you’re looking for an easy dish that will “wow” your guests for Super Bowl Sunday, this Loaded Skillet Cornbread with Sausage and Cheddar Cheese is your answer. It might as well be deemed a “meal” with all of that protein from the sausage and cheese, and there’s even some “green stuff” hanging out in there. I might also add that it’s incredibly tasty with a little drizzle of honey over top, or if you REALLY want to be indulgent, slather on some creamy, high-quality butter.
So now you have a healthy dish and this indulgent dish for your football-noshing pleasure this weekend. How about on Friday I bring you a cocktail??
Happy humpday friends!
Cornbread gets a delicious makeover when it's loaded with sausage, green onions and shredded cheddar cheese and cooked in a seasoned cast iron skillet.
- 2 tablespoons bacon fat
- 6-7 ounces sweet Italian sausage, casings removed (about 2 links)
- 1 1/2 cups cornmeal
- 1/2 cup flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/3 cup buttermilk
- 2 eggs
- 2 tablespoons butter, melted
- 1 large green onion, minced
- 1 1/4 cups grated cheddar cheese
Preheat oven to 425 degrees Fahrenheit. Place bacon grease in a 12-inch cast iron skillet and place in oven as it is preheating.
In a small nonstick skillet, brown the sausage, then set aside.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt and baking soda.
Add the buttermilk, eggs and butter to the same mixing bowl and whisk until combined.
Stir in the cooked sausage, green onions and cheddar cheese.
Using potholder, remove the cast iron skillet from the oven. Pour in the batter and then return to the oven for 20 minutes. Remove when a cake tester inserted into the center comes out clean. Let cool slightly before serving.
This recipe should also work fine if you only have a 9-inch cast iron skillet. The bread will turn out a little thicker, so you will probably need to increase the baking time 5-10 minutes.
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