Sausage-Pecan Cornbread

Our love for sage-and sausage-packed Thanksgiving dressing inspired this hearty cornbread, and we may never go back.

Sausage-Pecan Cornbread
Yields: 8-10 Servings
  • 1 tablespoon vegetable oil
  • 1 (16-ounce) package ground pork sausage with sage
  • 1 cup plain yellow cornmeal
  • ¾ cup all-purpose flour
  • ¾ cup finely ground pecans
  • 1 tablespoon baking powder
  • 1½ teaspoons kosher salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • 1 (14.75-ounce) can cream-style corn
  • ¾ cup unsalted butter, melted
  • 4 large eggs
  • ¼ cup sugar
  • ½ cup roughly chopped pecans
  • 1 teaspoon chopped fresh sage
  • Garnish: fresh sage leaves
  • Salted butter, to serve
  1. Preheat oven to 400°.
  2. In a 10-inch cast-iron skillet, heat oil over medium-high heat. Add sausage; cook, using the back of a spoon to break up meat, until browned, about 5 minutes. Remove sausage using a slotted spoon, and let drain on paper towels. Transfer skillet with drippings to oven to preheat for 8 minutes.
  3. In a large bowl, stir together cornmeal, flour, ground pecans, baking powder, salt, onion powder, and pepper. In a medium bowl, whisk together corn, melted butter, eggs, and sugar. Add corn mixture to flour mixture, stirring just until combined. Stir in sausage, pecans, and sage.
  4. Carefully remove hot skillet from oven; add batter, smoothing top.
  5. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool completely. Garnish with sage, if desired. Serve with salted butter.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.