Savory Sausage Cornbread Cobbler
Servings: 6
Ingredients
- 24 oz smoked beef sausage diced
- 1 Tb butter
- 1 green bell pepper cut into strips
- 1 red bell pepper cut into strips
- 1 onion medium, diced or sliced
- 4 cloves garlic minced
- 1 teaspoon oregano
- ½ teaspoon red pepper flakes more or less, according to taste
- 15 oz diced tomatoes canned
- 15 oz kidney beans canned, rinsed and drained
- ½ c water or broth (beef/vegetable)
- ½ teaspoon sea salt
- ½ teaspoon black pepper freshly ground
For the Cornbread Topping
- 1 ⅔ c all-purpose flour
- 1 c cornmeal stoneground preferred
- 2 teaspoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- 1 egg
- 1 ½ c buttermilk
- ¼ c butter unsalted, melted
- 1 c Parmesan cheese grated/shredded
- ¼ teaspoon black pepper optional
Instructions
Making the Filling
- To begin, preheat your oven to 425°(F).
- Cook the diced smoked sausage in a 12-inch cast iron skillet (see note) with the butter until it is lightly browned.
- Scoop out the browned sausage with a slotted spoon and place it in a bowl. Set that aside for now.
- Cook the peppers and onion in the drippings until they are tender and the onions are slightly golden.
- Add in the minced garlic, oregano, red pepper flakes, diced tomatoes, kidney beans, water, salt, and pepper. Return the smoked sausage to the skillet. Stir together.
- Allow this to simmer on low heat while you prepare the cornbread topping.
Cornbread Topping
- Combine the all-purpose flour, cornmeal, baking powder, salt, and baking soda in a mixing bowl. Stir together.
- In another small bowl, beat the egg. Then add in the buttermilk and melted butter, stir to combine.
- Add the buttermilk mixture to the dry ingredients. Stir with a whisk until just combined.
- Stir in the Parmesan cheese.
- Use a spoon or spatula to spread out the sausage mixture evenly in the skillet.
- Spoon the cornbread topping all over the top of the sausage mixture.
- Bake for 20-25 minutes, or until the cornbread is slightly golden around the edges and tests done with a toothpick.
- Allow the cobbler to rest in the pan for 5 minutes before serving.
- Enjoy!
Notes
You can use any oven-safe 12-inch skillet or casserole for this recipe.
See This Recipe:
https://cosmopolitancornbread.com/sausage-cornbread-cobbler/Equipment Used
- slotted spoon
Nutrition
Calories: 881kcal | Carbohydrates: 76g | Protein: 35g | Fat: 48g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 124mg | Sodium: 2198mg | Potassium: 977mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1358IU | Vitamin C: 51mg | Calcium: 423mg | Iron: 7mg
