Loaded Skillet Cornbread Recipe

Name: Loaded Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups stone-ground yellow cornmeal; 1 teaspoon fine salt; 3/4 teaspoon baking soda; 2 tablespoons maple syrup; 2 large eggs; 1 3/4 cups buttermilk; 5 tablespoons unsalted butter, melted; 4 ounces andouille sausage, small diced; 2 1/2 tablespoons fig jam; 8 ounces sharp cheddar, grated

Servings: persons

1 1/2 cups stone-ground yellow cornmeal
1 teaspoon fine salt
3/4 teaspoon baking soda
2 tablespoons maple syrup
2 large eggs
1 3/4 cups buttermilk
5 tablespoons unsalted butter, melted
4 ounces andouille sausage, small diced
2 1/2 tablespoons fig jam
8 ounces sharp cheddar, grated

1
Preheat the oven to 425 degrees F and heat up an 8-inch cast-iron skillet.
2
You will need two medium bowls for the cornbread batter.
3
In one bowl, whisk together the cornmeal, sea salt and baking soda.
4
In the other bowl, whisk together the maple syrup, eggs, buttermilk and 4 tablespoons of the melted butter.
5
Pour the wet ingredients into the dry and stir to combine.
6
It will look lumpy and kinda thick.
7
When the cast-iron skillet is very hot, add the remaining 1 tablespoon butter and then pour in the batter.
8
Scatter the sausage over the top; add the jam in even, teaspoon-size dollops; sprinkle with the cheddar.
9
Bake on the middle rack until the center is set and the cheese is melted, 35 to 40 minutes.
10
If you want the cornbread extra brown, put it under the broiler for 2 minutes.

1234

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups stone-ground yellow cornmeal, 1 teaspoon fine salt, 3/4 teaspoon baking soda, 2 tablespoons maple syrup, and more.

Yes, Loaded Skillet Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Loaded Skillet Cornbread

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