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  • Jalapeno Cheddar and Sausage Cornbread

    Jalapeno Cheddar and Sausage Cornbread




    • 3 cups all-purpose flour
    • 1 cup yellow cornmeal
    • 2 tablespoons baking powder
    • 2 teaspoons kosher salt
    • 2 cups milk or buttermilk
    • 3 extra-large eggs, slightly beaten 
    • 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
    • 1/2 lb. Premio Italian Sausage, cooked in crumbles
    • 1 jalapeno, minced
    • 2 cups grated cheddar cheese


    How to make Jalapeno Cheddar and Sausage Cornbread:

    1. Combine the flour, cornmeal, baking powder, and salt in a large bowl. In a seperate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Allow the mixture to sit at room temperature for 20 minutes. After resting, fold in the cooked sausage, jalapeno, and cheddar cheese. 

    2. Preheat the oven to 350 degrees; pre-heat a 10-inch cast iron skillet.

    3. When ready to bake, coat the bottom and sides of the hot skillet with butter. Be careful - the pan is hot!

    4. Pour the batter into the prepared pan, and smooth the top. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool. flip upside-down onto a cutting board, and cut into large squares or wedges. Serve warm or at room temperature. 


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