4 tablespoons Pure Vegetable Oil, divided
1 pound andouille or smoked sausage, sliced
1 large onion, chopped
1 large bell pepper, chopped
¾ cup buttermilk
2 large eggs, beaten
1 (8.5 oz.) can cream-style corn
1 cup (4 oz.) shredded Cheddar cheese
No-Stick Cooking Spray
Heat oven to 400°F. Heat 1 tablespoon oil in 10-inch cast iron or ovenproof skillet over medium-high heat until hot. Add sausage, onion and bell pepper; cook until sausage is browned and vegetables are tender, stirring occasionally.
Combine corn meal mix, buttermilk, eggs and remaining 3 tablespoons oil in large bowl; blend well. Add corn, cheese and cooked sausage mixture.
Wipe skillet clean with paper towel; spray with no-stick cooking spray. Pour batter into skillet.
Bake 25 to 35 minutes or until golden brown and set.
Serving Size (1/10), Calories 290 (Calories from Fat 160), Total Fat 18g (Saturated Fat 6g, Trans Fat g), Cholesterol 85mg, Sodium 890mg, Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 7g), Protein 12g; Percent Daily Value*: Vitamin A 8%, Vitamin C 35%, Vitamin D %, Calcium 2%, Iron 20%. *Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.