Courtesy of David Venable
Chunks of hearty smoked sausage dot this buttermilk corn bread that's made extra-rich with Cheddar cheese stirred into the batter!
- 1 1/4 c yellow cornmeal
- 3/4 c all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 lb smoked pork sausage, diced
- 4 oz extra-sharp Cheddar cheese, coarsely shredded, 1 cup
- 2/3 c milk
- 2/3 c well-shaken buttermilk
- 2 eggs
- 3 tbsp unsalted butter, melted
- Maple syrup, optional
Preheat oven to 350ºF. Grease 2-qt baking dish or 9"x2" round cake pan.
Whisk cornmeal, flour, sugar, baking powder, salt, and baking soda together in large bowl. Stir in sausage and cheese.
In separate bowl, whisk milk, buttermilk, eggs, and butter together; add to cornmeal mixture. Stir until just combined (do not overmix).
Pour batter into baking dish. Bake 35-45 minutes until pale golden and tester inserted into center comes out clean.
Cool corn bread in pan on tack 10 minutes. Run knife around edge, then turn corn bread out onto rack; invert bread onto plate before cutting into wedges. If desired, drizzle a little maple syrup over each wedge to serve.