Cajun Cornbread Skillet

• Gluten free

• Meat

  • 1 lb Andouille or smoked sausage

• Produce

  • 1 Bell pepper, large
  • 1 (8.5 oz. can Cream-style corn
  • 1 Onion, large

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup Martha white self-rising enriched white corn meal mix

• Oils & Vinegars

  • 1 Crisco original no-stick cooking spray
  • 4 tbsp Crisco pure vegetable oil

• Dairy

  • 3/4 cup Buttermilk
  • 1 cup Cheddar cheese

Found on marthawhite.com

Ingredients

• 4 tablespoons Crisco® 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
• 3/4 cup buttermilk
• 2 large eggs, beaten
• 1 (8.5 oz.) can cream-style corn
• 1 cup (4 oz.) shredded Cheddar cheese
• Crisco® Original No-Stick Cooking Spray

Directions

• 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.

Nutrition