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Andouille Skillet Cornbread
Cornbread as a side dish? Not this time.
This is cornbread that doesn't need anything else on the plate. Smoking Goose Andouille gets crisped in cast iron until the edges caramelize and the fat renders out. That fat becomes the foundation for buttermilk cornbread loaded with sharp cheddar, jalapeños, and green onions. Every slice has Louisiana heat baked in.
The difference is the sausage. Smoking Goose builds their andouille from heritage pork with a spice blend that brings the bayou north—allspice, chili, mace, mustard seed, all married with smoke and time. It's fully cooked, so you just sear it to release those layers of flavor, then bake it into the batter. The result is cornbread with backbone.
SERVES 6-8 | 35 MINUTES
INGREDIENTS:
¾ lb Smoking Goose Andouille, diced small
1½ cups yellow cornmeal
½ cup all-purpose flour
1 tbsp sugar
1½ tsp baking powder
½ tsp baking soda
1 tsp salt
1½ cups buttermilk
2 large eggs
4 tbsp butter, melted
1½ cups sharp cheddar, shredded
2 jalapeños, seeded and diced
3 green onions, sliced
2 tbsp vegetable oil
INSTRUCTIONS:
1. Crisp the andouille.
Preheat oven to 425°F. Place a 10-inch cast iron skillet over medium-high heat. Add oil and diced andouille. Cook until edges are deeply browned and fat renders out, 6-7 minutes. Remove sausage with a slotted spoon, leaving the fat in the pan. Keep the skillet hot.
2. Mix the batter.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, eggs, and melted butter. Pour wet ingredients into dry and stir until just combined. Fold in cheddar, jalapeños, green onions, and the crisped andouille. Don't overmix.
3. Bake in the hot skillet.
Pour the batter into the hot skillet with the rendered fat—it should sizzle when it hits. Smooth the top. Bake 20-22 minutes until golden brown and a toothpick comes out clean. The bottom will be deeply caramelized from the sausage fat.
4. Serve warm.
Let cool 5 minutes in the skillet, then slice into wedges. Serve warm with honey butter, smoked hot sauce, or nothing at all.
WHY THIS WORKS
The andouille isn't an add-in. It's the foundation. That snap when you bite through the casing. The way the cayenne and smoke from Smoking Goose gets into every corner of the cornbread. The rendered fat creates a crust that grocery store sausage could never touch.
This is what happens when Louisiana tradition meets Midwest craft.
