I got a new camera lens this week. It is nothing expensive or fancy, but I am still pretty excited. It’s a Cannon EF 50mm f/1.8II. I have been taking pictures of everything…Robocop, my dog, the cool tree outside, the glass of water on the counter, my foot…you know, really anything I can point my camera at. Now if you are not a camera nerd you probably can’t relate, but if you are you know what I am talking about. Yeah I mean you.
The camera lens was actually a surprise from Robocop. I recently bought a new camera, but was waiting to buy the lens. One day he asked if I wanted to take a drive, and he drove me right to Milford Photo (A Great local camera store) and bought me the lens. Pretty great surprise in my book! And a great way to start the holiday season.
Since I was in the holiday spirit I decided to whip up one of my favorite holiday side dishes. Growing up in Atlanta, GA I am a huge fan of all things cornbread. This includes cornbread stuffing. A couple of years ago I had the idea what if instead of breaking up cornbread and mixing it with ingredients to make stuffing, you just baked all the stuffing ingredients inside the cornbread? So I came up with my version of Sausage Skillet Cornbread!
I love making cornbread in a cast iron skillet. It is so simple. And the skillet has the added benefit of making a cool rustic serving dish, which help save on clean up…BONUS! For this recipe I added some Caramelized Onions and organic sausage. It makes the perfect Thanksgiving side dish or quick weeknight meal.
Local ingredient: Organic Yellow Onions
1 cup caramelized onions (approx. 2 large onions) Click here for our recipe.
1 lb sausage, cooked
2 cups cornmeal
2 tsp salt
1 tsp garlic powder
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 cups buttermilk
5 tbsp butter, melted
Black pepper, to taste
- Preheat the skillet in an oven at 450 degrees F.
- In a large mixing bowl combine the cornmeal, salt, garlic powder, baking soda, and baking powder. Whisk together until all the ingredients are well incorporated.
- Add the buttermilk, eggs and melted butter. Mix with a wooden spoon until all the ingredients are incorporate and a better is formed.
- Fold in the sausage and caramelized onions. Season with fresh ground black pepper to taste.
- Remove the hot skillet from the oven. Pour in the batter, being sure to even it out in the pan with the wooden spoon.
- Place the skillet back in the oven and bake for 15-18 minutes, until a knife comes out of the center clean.
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