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Conecuh Sausage Cornbread Recipe

January 6, 2016 by Lisa Pinney

Conecuh Sausage… Be still my heart!

We had a coworker tell us recently that he’d never had them…

The phones stopped ringing…we all stared with our mouths open…

I believe a few people fainted…

Bless his heart … He’s from Virginia..:))

The next day, we brought in a breakfast spread complete with biscuits, gravy, grits and Conecuh Sausage …

He said he loved it all but I think he was frightened to say anything else!

Now we’ve added these amazing sausage to our cornbread making it a great side for a bowl of soup or just a meal in itself!

The beginning of something beautiful!

Fry up about 1/2 pound for the cornbread and 1/2 lb for snacking on 😉

When done, set aside to cool…

In a large bowl, mix the cornmeal mix, eggs, buttermilk,

green onions, cheese, oil…

Then chop up the 1/2 lb sausage you fried and add to the batter…

In your 9 inch cast iron skillet, pour 1/8 cup oil and place skillet in 425 degree oven for about 5-7 minutes…

Remove and pour batter into hot skillet…

Return to oven and bake 20-25 minutes until cornbread is lightly browned…

Enjoy!

Print

Conecuh Sausage Cornbread Recipe

  • Author: Lisa Pinney

Ingredients

Scale
  • 1/2 lb Conecuh Sausage cooked and chopped
  • 2 cups cornbread mix–I used White Lilly
  • 1 1/2 cups buttermilk
  • 1/4 cup oil
  • 1 egg
  • 2 TBSP sugar
  • 1 1/2 cups shredded cheddar cheese
  • 1/3 cup chopped green onion

Instructions

Preheat your oven to 425 degrees.

Spay your skillet with nonstick spray and pour the 1/8 cup oil in it.

Set skillet in oven for 5-7 minutes to heat up.

In a large bowl mix all the cornbread ingredients.

Pour your batter into the hot skillet.

Bake on 425 degrees for 20-25 minutes.

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Filed Under: bread

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Fried Pies & Fireflies started in 2011 as a way for southern cook, Lisa Cook, to share her recipes with family and friends. Let's dig deeper →

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