
Fresh corn season is at its’ peak, and I find myself using it as much as I can. Of course, there’s always frozen corn, or even canned corn, but freshly picked corn is by far the best.
As I’m also a big fan of cornbread, I’ve decided to use fresh corn as part of my basic cornbread buttermilk recipe. To this, I’ve also added some sautéed andouille sausages, and cheddar cheese. These additions took the simple bread to another level; the sweetish fresh corn paired beautifully with the smokiness and spiciness of the sausages, and with the unique flavor of sharp cheddar cheese. The combination of salty, smoky, spicy, sweet and cheesy in one bread is quite irresistible.
The bread can be served any time of the day, as is, or with a bit of maple syrup and butter. However, it is especially perfect for serving at breakfast or brunch, topped with over-easy egg, or poached eggs. Try it and enjoy.
Notes:
* I’ve used very fresh corn, which requires minimal cooking. However, if the corn you’re using is not as fresh, add a few more minutes to the cooking time.
* Andouille sausages are also known as “Cajun sausages”. They vary in their spiciness level, so adjust the Cajun seasoning accordingly.
* Click HERE for instructions on how to poach eggs. Click HERE for another cornbread recipe.
Makes: 12-16 squares
Prep time: 30 minutes
Baking time: 45 minutes
Ingredients:
3 ears very fresh corn (see notes)
4 smoked Andouille sausages (12oz/340 grams) (I used D’Artagnan)
1 cup white flour
1¾ cups yellow cornmeal (I used Quaker)
2 tsp sugar
2 tsp salt
¼ tsp Creole seasoning (I used Tony’s Chachere’s Original)
1 Tbs baking powder
2 cups buttermilk, at room temperature
¼ cup melted butter, at room temperature
2 L eggs, at room temperature
½ cup roughly grated sharp cheddar cheese (I used Cabot)
For serving:
2-3 Tbs butter
Maple syrup (optional)
over-easy, sunny side or poached eggs (optional)
- Place the corn in a wide pot and cover with water. Place a heat resistant plate over and cover. Bring to a boil on high heat. Reduce the heat to medium and cook for 1 minute. Turn the heat off and keep in the pot until water is lukewarm. Drain. Cut off the kernels with a serrated knife. You should end up with 2 cups.
- Remove the sausages casing. Cut in half lengthwise, and then into medium pieces. Place in a medium pan over medium-high heat. Cook, mixing occasionally, until golden-brown. Set aside to cool to room temperature.
- Preheat the oven to 350F (175C). Line a 12”x8” (20.5cm x 30cm) baking pan with baking paper.
- In a large bowl, whisk together the flour, cornmeal, sugar, salt, creole seasoning and baking powder. Whisk in the buttermilk, melted butter and eggs, and mix to a smooth batter.
- Switch to a spatula. Add the corn kernels, sautéed sausages and grated cheddar cheese. Mix to combine and transfer into the pan. Level the top with the spatula.
- Bake for about 45 minutes, until the top is golden, and a toothpick inserted into the center comes out almost clean (the bread should be moist).
- Place the pan over a rack. Using a fork, hold cubed 1 Tbs butter, and, while the bread is still warm, pass it over the top, to melt it over. Cut and serve warm.
- To serve with eggs: cut each square in half, horizontally, and place in a toaster oven, for 1-2 minutes. Top with over-easy, sunny side or poached egg, and serve.
























This looks SO delicious! Great recipe! 🙂
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Thank you Nancy, the bread was indeed so very delicious. Definitely a keeper recipe! 🙂
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Great recipe. I love adding fresh corn to my cornbread. I sometimes add jalapeño peppers for an added kick. Now I will try adding andouille sausage.
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Thank you, this bread came out so tasty, it’s definitely a keeper recipe. Jalapeño peppers would be perfect here as well. 🙂
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Great idea to add sausage and a spicy one at that! Love cornbread and it’s so easy to add different ingredients. When corn is fresh there is nothing better 🙂
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Thank you Judi, this bread was so tasty, and the different ingredients added so much flavor and wonderful aroma.
Couldn’t agree more about fresh corn. It’s one of the few things that make summer somehow bearable for me! 🙂
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I love both the addition of fresh corn and the sausages — what a wonderful combination. The corn this year has been wonderful — I’m buying it every weekend at the market and this is one more way to use it. Thanks!
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Thank you David, this bread was so tasty, and definitely benefited from the addition of fresh corn and sausages.
This recipe is definitely a keeper. I hope you’ll enjoy it. 🙂
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What a lovely blend of flavors Ronit, and the beautiful eggs topping it all is perfect!
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Thank you Dorothy, this bread was so delicious on its own, but serving it with eggs for breakfast made it even better. 🙂
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How interesting!
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Thank you Dolly, this was indeed an interesting tasty combination. 🙂
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I have come across kosher Cajun sausages, but cheddar cheese is an issue there for me.
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I think that in this case the only option is to use vegan substitutes, as besides the cheese there’s also the buttermilk and butter to consider.
Hope it helps! 🙂
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Dear Ronit, I’ve been making my own soy buttermilk for years, and pareve butter is readily available, but vegan cheeses keep going up in price, rather than quality.
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In this case, how about mixing coarsely grated firm tofu, with some nutritional yeast? The tofu will give the cheese texture, and the yeast the sort of cheesy flavor.
Hope it can work! 🙂
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This looks wonderful! I love those Cajun flavors. And I love cornbread. What a great idea to combine the two. Yummy 😋
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That was not supposed to be anonymous
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lol Well, mystery solved! 🙂
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Thank you, I’m glad you liked the recipe. I hope you’ll enjoy this tasty bread. 🙂
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I have added corn to corn bread, but never sausage. Yum. Chorizo would be good too, although not Cajun!
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Andouille sausages added such nice smoky and spicy flavor to the bread.
I can definitely see Chorizo as a good option as well. 🙂
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Oh my goodness this looks AMAZING
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Thank you Jules, I’m glad you liked the bread. It was delicious. 🙂
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This is truly a special combination of corn and sausage. 🌝
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Thank you Suni, this cornbread was so delicious. I’ll be making it again soon. 🙂
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Cornbread always reminds me of my mother. And her birthday is coming up this month. Thanks for the memory! 🌟✨💫
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Thank you Gail, I’m glad the bread brought back such fond memories. 🙂
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Especially since she’s no longer here. She died in 2019. 🌟✨💫
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We love corn bread too and this looks delicious!
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Thank you Sandhya, I’m glad you liked the bread. It was so delicious. 🙂
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😋😋😋
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🙂
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Homemade corn bread must taste so good , love all the flavors!
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Thank you Nisha, this was a very tasty bread. 🙂
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Wow! What a fascinating recipe!
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Thank you Bob, this cornbread was a hit! 🙂
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You’ve done it again! A nice variation of corn bread with sausages baked inside. Great idea! ❤️
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Thank you, this was a very tasty addition to the already tasty cornbread. 🙂
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