Our love for sage-and sausage-packed Thanksgiving dressing inspired this hearty cornbread, and we may never go back.
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
- Preheat oven to 400°.
- 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.
- 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.
- Carefully remove hot skillet from oven; add batter, smoothing top.
- 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.