Yield: 8 to 10 servings. Cornbread: 2 ¼ cups coarsely ground cornmeal 1 ½ cup all-purpose flour ¼ cup granulated sugar 1 teaspoon kosher salt 1 tablespoon plus 1 teaspoon
Yield: 8 to 10 servings.
2 ¼ cups coarsely ground cornmeal
1 ½ cup all-purpose flour
¼ cup granulated sugar
1 teaspoon kosher salt
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon baking soda
4 eggs, lightly beaten
2 cups buttermilk
⅔ cup whole milk
6 tablespoons unsalted butter
1 yellow onion, small diced
2 stalks celery, small diced
1 large carrot, small diced
2 tablespoons unsalted butter
1 cup whole milk
¾ pound Neese’s Extra Sage Country Style Sausage
Preheat oven to 375°F.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. In a separate bowl, whisk the eggs, buttermilk, and milk. Combine with the dry ingredients. Melt 6 tablespoons of butter and whisk it into the batter.
Pour the batter into a buttered baking dish or cast iron skillet and place it in the center of the oven. Bake until the center is firm, and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes. Note: You can make cornbread a couple of days ahead.
In a large skillet over medium heat, melt the additional 2 tablespoons of butter and sweat onion, celery, and carrot until tender. Season with salt and pepper to taste. Set aside.
Cut the cornbread into 1-inch cubes. Butter the casserole dish and spread cornbread in the dish. Scatter in the cooked vegetables.
In a large bowl, whisk together eggs and milk. Pour over casserole dish. Break up the raw sausage around the dish, and let sit for 30 minutes before baking.
Bake in the center of the oven until set; internal temperature of the dish should be 160°.