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Corn and Andouille
Skillet Bread
Makes 6 Servings
*1 cup plus 2 tablespoons buttermilk
*1 large egg
*1 cup grated Cheddar cheese
*1/4 pound Andouille or other smoked sausage, cut into 1/2-inch pieces
*6-ounce can corn, drained
*4-ounce can chopped green chiles
*1 1/4 cup all-purpose flour
*3/4 cup cornmeal
*2 tablespoons sugar
*1 teaspoon baking soda
*1 teaspoon baking powder
*5 tablespoons (1/2 stick plus 1 tablespoon) butter
1Prepare enough coals for a medium-hot fire or set a gas grill to medium-high.
2Meanwhile, in a large bowl, whisk the buttermilk and egg to combine. Add the grated cheese, sausage, corn kernels and green chiles and stir to combine.
3In a separate medium bowl, whisk the flour, cornmeal, sugar, baking soda and baking powder to combine.
4When the coals are hot, arrange them on one side of the grate. Hold the skillet over the grill to melt the butter, swirling the skillet to coat the sides. Pour the excess melted butter into the bowl with the buttermilk mixture.
5Add the dry ingredients to the wet and stir just to mix. Transfer the mixture into the buttered skillet.
6Place the skillet on the grill opposite the coals, or, if using a gas grill, on the side away from the heat. Cover the grill and cook for 10 minutes. Rotate the skillet so the opposite side is closest to the coals. Cover the grill and cook until the top of the skillet bread is golden brown and a toothpick inserted in the center comes out clean, 10 to 15 minutes more.
7Remove from heat, cut into 12 pieces and serve. (Be gentle cutting the cornbread in the skillet as you don't want to scratch the bottom of the pan.)
  • Alternately, bake the skillet bread in the oven at 350F degrees for about 30 minutes.
  • Source
    Recipe courtesy of Chef Mario Batali, Mario Tailgates NASCAR Style, published by Sporting News