Posted by: Laurie | March 19, 2010

Andouille Cornbread

Strap on your boots, folks, this is a recipe you’re going to want to try immediately. We’ve made it before, and we’ve made no changes to it. It’s perfect as it is (OK, I can think of a few things I’d add, but I haven’t been brave enough to mess with the recipe’s near perfection).

Today’s recipe comes from Elizabeth’s Edible Experience. Her Andouille Spoonbreadrecipe will blow your mind.

Andouille Spoonbread
1 T vegetable oil
1 pound andouille or other pork sausage, finely diced
1 C finely chopped onion (I use one large onion)
1/2 C finely chopped bell pepper (I use one large bell pepper)
2 t salt
1/4 t cayenne
1 T garlic, minced (I use four cloves)
2 T plus 2 t chopped parsley (just grab a handful and chop it up, please)
1/4 C chopped green onion, green parts only (no need to measure; eyeball what looks good to you)
1 t butter (seriously? make it a tablespoon. You’ll be happier. We’ll all be happier)
4 large eggs, separated
2 C heavy cream
1 C milk
1 1/2 C yellow cornmeal
1/2 C Parmigiano-Reggiano cheese (I use Parmesan, and I NEVER measure it – just dump in/on as much as you want)

Preheat oven to 350 degrees Fahrenheit.

Heat the oil in a saucepan over medium-high heat. Add the sausage, and cook for 3 minutes stirring occasionally. Add the onions, bell pepper, salt and cayenne and cook, stirring, until vegetables are softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Remove from heat and stir in 2 T of the parsley and all of the green onion.

Add the butter to a large cast iron skillet. Place in the oven and melt the butter.

Whisk the egg yolks, milk and cream together in a large bowl. Add the cornmeal and whisk until the batter is smooth. Fold the sausage mixture into the batter.

In a separate mixing bowl, whisk the egg whites with an electric mixer until very stiff peaks form, then fold into the cornmeal mixture.

Pour the batter into the cast iron skillet and sprinkle 1/4 C of the cheese on top.

Bake until it sets, about 45 minutes. Remove from the oven and let stand for about 5 minutes. Spoon out onto a serving plate and serve. Garnish with remaining cheese and parsley.

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Changes I might make:

I love corn bread with creamed corn in it, so I might try that one time. Also, to add a different kick, I might eliminate the cayenne and dice up a jalapeno pepper very small and saute that with the other veggies.

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