Local and Seasonal Recipes, Menus and More 
  “Sausage” Onion Upside-Down Cornbread



What's Fresh


Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Keep Track Chart

Farmers Markets


In the News


Contact Us

The Illegal Jam Company on Facebook



3 Tablespoons olive oil, divided
1/2 large sweet onion, diced finely
6 patties soy sausage, cooked
2 cups stone-ground cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons raw sugar
1/2 teaspoon salt
4 Tablespoons melted butter
2 eggs
2 cups buttermilk
1 teaspoon butter

     Preheat oven to 375 degrees.
     In the same cast-iron skillet that will be used for baking the cornbread, sauté onion with 2
Tablespoons olive oil over medium heat. Crumble sausage patties into small pieces and stir into
onions until completely combined. Remove mixture from pan. Add 1 Tablespoon oil to pan,
swirl to coat completely. Place pan in oven to preheat while making the batter.
     In a large mixing bowl, combine cornmeal, baking power, baking soda, sugar and salt. In a
separate bowl, mix butter, eggs and buttermilk. Pour the wet ingredients into the dry and mix
until combined with no lumps.
     Remove pan from oven, swirl with 1 teaspoon butter and add sausage-onion mixture, distributing
evenly over bottom of pan. Top with batter and place in oven—use an oven mitt, the pan will be
hot and heavy!
     Bake 30 minutes until firm to the touch. Cool 5 minutes in pan, then invert cornbread
onto a serving plate. Serve immediately. Cover and refrigerate leftovers.

Copyright © 2010 Stefanie Samara Hamblen