Shelly's Recipe

CAJUN CORNBREAD SKILLET

Category: Bread

4 tablespoons vegetable oil, divided
1 pound andouille or smoked sausage, sliced
1 large onion, chopped
1 large bell pepper, chopped
1 cup self-rising white corn meal mix
3/4 cup buttermilk
2 large eggs, beaten
1 (8.5 oz.) can cream-style corn
1 cup (4 oz.) shredded Cheddar cheese
No-Stick Cooking Spray

Heat oven to 400. Heat 1 tablespoon oil in 10-inch cast iron or ovenproof skillet over medium-high heat until hot. Add sausage, onion and bell pepper; cook until sausage is browned and vegetables are tender, stirring occasionally.

Combine corn meal mix, buttermilk, eggs and remaining 3 tablespoons oil in large bowl; blend well. Add corn, cheese and cooked sausage mixture.

Wipe skillet clean with paper towel; spray with no-stick cooking spray. Pour batter into skillet.

Bake 25 to 35 minutes or until golden brown and set.