Lately, I haven’t been doing much cooking.
I’ve been doing a ton of canning (I’ll share this soon), but no meals.
My husband hasn’t really been all that happy about it.
He’s kind of tired of cheese and crackers and cereal.
So I gave into the no cooking thing and made one of my all-time favorites.
I served this for dinner, but it can easily be enjoyed for breakfast as well.
It’s a hug in a pan.
Poblano, Sausage, and Pepper Jack Corn Bread
1 medium poblano pepper, minced
1 medium onion, minced
2 tablespoons olive or canola oil
1 12-ounce package regular sausage (ex. Jimmy Dean)
3/4 cup thawed frozen corn kernels
1 cup milk
2 large eggs, beaten
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, melted
4 ounces pepper jack cheese, shredded
Preheat oven to 350 degrees.
Heat oil in a large skillet and cook the poblano pepper and onion over medium-low heat until translucent, about 8 minutes. Remove from the pan and drain on paper towels. Place sausage in the skillet and cook until done. Drain and place back in the skillet. Add the onions and peppers and the corn. Stir together and place on low.
Meanwhile, in a large bowl, whisk together the milk, eggs, flour, cornmeal, sugar, baking powder, salt, and butter. Fold in the sausage mixture and add the cheese. Pour all of the ingredients in a large prepared baking pan.
Bake for 35 minutes or until the top is light golden brown and a toothpick inserted comes out clean. Cut the cornbread into wedges and serve warm.