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Emeril Lagasse's Serious Southern Cornbread

Serves 10-12

Originally aired

INGREDIENTS
  • 1/4 cup plus 2 tablespoons vegetable 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 cup grated cheddar cheese
  • 1/2 cup chopped green onions
  • 1 1/2 cups buttermilk
  • 2 large eggs, beaten
PREPARATION

 

 

Preheat the oven to 400F.

 

Heat 2 tablespoons oil in a large 9- or 10-inch cast iron skillet over medium heat. Once the oil is hot, add the sausage and cook, stirring often, until the most of the fat has been released and the meat is crisp, 7 to 8 minutes. Remove the sausage from the skillet and set aside on a plate. Place the skillet with the sausage fat in the oven. In a large bowl, combine flour, cornmeal, baking powder and salt, and whisk to combine. Stir in cheddar cheese and green onions. Combine the buttermilk, the remaining 1/4 cup oil, and the eggs in a medium bowl and whisk to combine. Add this buttermilk mixture to the dry ingredients and stir, mixing just until the dry ingredients are moistened. Fold the sausage into the cornbread batter. Remove the skillet from the oven, and add the cornbread batter. Bake for 25 to 30 minutes, or until light golden brown and a wooden toothpick inserted in the center comes out clean. Allow the cornbread to sit for 5 minutes and then cut into wedges.

 

 

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