1 cup of cornmeal
1 cup of all-purpose flour
1 tablespoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/4 cup of sugar
1 cup of buttermilk
2 large eggs
1/4 cup of melted butter
1 cup of cooked sausage, crumbled
1 cup of shredded cheddar cheese
1 tablespoon of chopped parsley (optional, for garnish)
Directions
Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or a cast-iron skillet with butter or cooking spray.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Fold in the cooked sausage and shredded cheese until evenly distributed throughout the batter.
Pour the batter into the prepared baking dish, spreading it evenly.
Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool slightly before slicing. Garnish with chopped parsley if desired.
Variations & Tips
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For a spicier kick, try adding diced jalapeños to the batter. If you have picky eaters, you can use a milder sausage or substitute it with cooked bacon bits. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Feel free to experiment with different types of cheese like pepper jack or mozzarella to suit your family’s taste.
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