Smoked Sausage Cheese and Jalapeño Cornbread
- Brian Page
- 6 days ago
- 2 min read
This is not for folks who are watching their figures, but it is delicious!
Smoked Cheese and Jalapeño Cornbread combines rich, smoky flavors with a spicy kick. This moist, savory cornbread features melted smoked cheese and diced jalapeños, creating a perfect balance of heat and creamy texture. Ideal as a side dish for BBQs, chili, or hearty soups.
Smoked Sausage Cheese and Jalapeño Cornbread Ingredients
2 cups self-rising corn meal
1 1/2 cups buttermilk
2/3 cup sour cream
2/3 pounds of sage breakfast sausage
1/2 pound thick farm cut graded cheddar cheese
Spoonful of bacon grease
1/3 jar of pickled jalapeños
1 egg
Spoonful of vegetable oil
Smoked Sausage Cheese and Jalapeño Cornbread Instructions
Preheat the iron skillet to 450 in the smoker (or oven)
Brown the sausage (preserve grease)
Put the skillet in the smoker (or oven)
Finely mince the jalapeños
Follow the instructions on the box of batter to make the batter, using buttermilk instead of whole milk. Add to the mix the jalapeños, cheddar cheese, and sour cream.
Take the iron skillet from the smoker (or oven).
Create a bottom layer by sprinkling cornmeal over the bacon and sausage grease
Layer the mix into the hot iron skillet
Put in the smoker (or oven) for 20-25 minutes
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