JAMBALAYA CORNBREAD

Jambalaya Cornbread image

Provided by Carolyn Haas

Time 40m

Number Of Ingredients 12

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3/4 c yellow cornmeal
1 1/4 c all purpose flour
2 tsp baking powder
1 Tbsp sugar
1 c skim milk
2 eggs
1/2 c andouille sausage (diced or crumbled -cooked out of casings)
1/4 c onion, chopped
2 Tbsp celery, chopped
2 Tbsp green pepper, chopped (or red, yellow, orange)
1 tsp garlic salt
1 tsp hot sauce (tabasco)

Steps:

1. Preheat oven to 350 degrees F. Grease 9x9 inch square pan OR 10 inch cast iron pan.
2. Remove sausage from casing and saute, breaking up meat into crumbles. Or, cut one link into small pieces, saute. Set aside.
3. Mix dry ingredients. Add eggs, milk, veggies, garlic salt, tabasco and sausage. Stir until dry ingredients are moistened. NOTE: 1 c skim milk may not show up in ingredients!!
4. Spread into prepared pan and bake until golden and slightly pulled away from sides of pan. Check after 20 minutes, especially if using cast iron.