Magazine-Winter-2025 - Flipbook - Page 58
C R I M S O N COOKS
Conecuh Sausage
Cornbread
Preparation time
15 minutes
Cooking time
20–25 minutes
Servings
8
Ingredients
1/2 lb Conecuh Hickory Smoked
Sausage, chopped
1 tbsp Vegetable oil
2 6-ounce Packages of buttermilk
cornbread mix
1/4 cup Plain cornmeal
1/2 tsp Ground red pepper
2 cups Whole buttermilk
1 7-ounce Can of corn with peppers,
drained
1 1/2 cups Shredded extra-sharp
cheddar cheese
1/3 cup Chopped green, onion
Directions
Preheat oven to 425° F. In a 12-inch cast-iron
skillet, cook sausage over medium-high heat,
stirring occasionally, until browned, about 5
minutes. Using a slotted spoon, remove sausage
from pan. Add oil to skillet; preheat in oven
8 to 10 minutes.
In a large bowl, stir together sausage and
remaining ingredients. Carefully remove skillet from
oven; pour batter into hot oil in skillet. (Do not
stir.)
Bake until a wooden toothpick
inserted into the center comes out
clean, 20 to 25 minutes. (Cover with foil to
prevent excess browning, if necessary.)
Southern Comfort
Golden and crumbly with crispy edges,
buttermilk cornbread brings Alabama
warmth to any winter table. Conecuh
Sausage adds smoky richness, while
melted cheese gives each bite a savory
finish. It’s hearty enough to serve
with a bowl of chili and just as good
on its own. Serve it straight from
the skillet with a pat of butter, or
save a slice for breakfast the next
morning. This comfort classic
proves there’s no wrong time
for a taste of home.
COOKING CLASS – Watch a video tutorial with Morgan Milstead to make Conecuh Sausage Cornbread : uanaa.link/CCcornbread
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ALABAMA ALUMNI MAGAZINE
