Servings: 8

Often simply called skillet bread, this staple of the American South has stood the test of time. The dish’s long history started with Native Americans, who were the first to cook ground cornmeal, milk, and eggs in oiled iron pans. I make my cornbread with butter, but traditionally, it was cooked with bacon or other pork drippings. Use the oil of your choice, but don’t even think about subbing out the cast-iron pan.

Ingredients

Nonstick cooking spray
1/2 lb. ground pork sausage
3 Tbs. pure maple syrup
4-1/2 oz. (1 cup) fine cornmeal
4-1/4 oz. (1 cup) all-purpose flour
1 Tbs. granulated sugar
2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. kosher salt
2 cups well-shaken buttermilk, at room temperature
4 oz. (8 Tbs.) unsalted butter, melted and slightly cooled, plus 1 Tbs. butter for the pan
1 large egg, at room temperature

Calories (kcal) : 350
Fat Calories (kcal): 180
Fat (g): 20
Saturated Fat (g): 11
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 6
Cholesterol (mg): 85
Sodium (mg): 320
Carbohydrates (g): 32
Fiber (g): 2
Sugar (g): 8
Protein (g): 11

Preparation

Position a rack in the center of the oven, and heat the oven to 400°F. Put a 10-inch cast-iron pan in the oven.
Lightly coat a medium skillet with cooking spray. Add the sausage, and cook over medium-high heat, stirring and breaking up the sausage, until brown, 5 to 7 minutes. Drain and discard the fat, and then stir in the maple syrup.
In a large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk, melted butter, and egg.
Form a well in the center of the dry ingredients, and pour in the wet ingredients. Stir with a silicone spatula until just combined. Stir in the sausage.
Carefully remove the skillet from the oven, and add the 1 Tbs. butter. Swirl the skillet to coat the pan all over. Pour the batter into the pan, and return the pan to the oven. Bake until lightly browned on top and a toothpick inserted into the center comes out clean, about 20 minutes.

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Reviews (3 reviews)

Mary_C | 06/17/2020
We loved this cornbread! We are the left overs as breakfast with a fried egg and green chili.
jefflantzimages | 04/28/2019
This recipe was outstanding. It came out of the iron skillet perfectly. The sausage addition added to the flavors and texture. we served it with BBQ ribs. I placed the remainder in a freeze bag and have had wonderful additions to my lamb chop dinners for 2 days. thanks
domenic_a | 04/18/2019
Turned out very nice - moist with a bit of sweetness. It's important to heed the instructions for room temperature buttermilk and egg; I tried to rush it and the cold ingredients threatened to turn the melted butter back to a solid state.

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What We're Cooking Now

Name: Maple Sausage Skillet Cornbread
Yield: 8 servings
Cuisine: American
Ingredients: Nonstick cooking spray; 1/2 lb. ground pork sausage; 3 Tbs. pure maple syrup; 4-1/2 oz. (1 cup) fine cornmeal; 4-1/4 oz. (1 cup) all-purpose flour; 1 Tbs. granulated sugar; 2 tsp. baking powder; 3/4 tsp. baking soda; 3/4 tsp. kosher salt; 2 cups well-shaken buttermilk, at room temperature; 4 oz. (8 Tbs.) unsalted butter, melted and slightly cooled, plus 1 Tbs. butter for the pan; 1 large egg, at room temperature