Roasted Red Pepper, Sage and Sausage Cornbread

Roasted Red Pepper, Sage and Sausage Cornbread

(8 servings)

Ingredients:

1 lb. Bulk Italian Sausage

1 medium Onion, halved and thin sliced

3 cloves Fresh Garlic, minced

½ tsp. Cayenne Pepper

1 pkg. (6 ½ oz.) Yellow Cornbread Mix

1 large Fresh Egg, beaten

½ cup Milk

½ cup Red Pepper Pesto (store bought)

1 can (14 oz.) Artichoke Hearts, drained and coarsely chopped

¾ cup Roasted Red Peppers, chopped (see note)

2 medium Plum Tomatoes, diced

6 oz. (1½ cups) Fontina Cheese, shredded

2 tbsp. Fresh Sage, chopped

Directions:

In a 10-inch cast iron skillet over medium-high heat, cook sausage, onion and garlic until sausage is no longer pink.  Crumble sausage as you cook it.  Stir in cayenne pepper and transfer mixture to a large bowl.  Wipe skillet clean and place in a pre-heated 425-degree oven to heat.  In a medium bowl, combine cornbread mix, egg, milk and pesto until well mixed.  Remove skillet from oven and pour the batter into it.  Top evenly with the sausage mixture, then the artichokes, peppers and tomatoes.  Bake in oven for 15-18 minutes or until cornbread browns around the edge.  Sprinkle evenly with the cheese and sage and put back in oven for another 5 minutes or until cheese is melted.  Remove and let cool 10 minutes before cutting and serving.

Note:               You can use fresh peppers you have roasted yourself or the jarred ones.  If using the jarred ones, pat dry with a paper towel before chopping.

Note:               If you don’t have a 10-inch cast iron skillet, use a large skillet to cook sausage mixture and use a 9x13 baking dish for in the oven.

Ideas for Future Efforts

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