Ingredients:

  • 115g Andouille sausage, finely diced
  • 1 medium yellow onion, finely diced
  • 100g green bell pepper, finely diced
  • 50g celery, finely minced
  • 2 cloves garlic, minced
  • 15ml avocado oil
  • 180g yellow cornmeal
  • 125g all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp smoked paprika
  • 1 tsp Creole seasoning
  • 1/2 tsp salt
  • 425g creamed corn
  • 120g plain Greek yogurt
  • 2 large eggs, room temperature
  • 60g unsalted butter, melted and cooled
  • 1 tbsp honey

Instructions:

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast-iron skillet inside the oven while it heats to ensure a crispy crust.
  2. In a medium non-stick skillet over medium heat, add the avocado oil and sauté the diced Andouille sausage until the fats render and it becomes slightly crisp.
  3. Add the diced onion, green bell pepper, and celery (the Holy Trinity) to the skillet with the sausage. Sauté until the vegetables are tender and translucent, about 5-7 minutes. Add the minced garlic during the last minute of cooking. Remove from heat and set aside to cool slightly.
  4. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, smoked paprika, Creole seasoning, and salt.
  5. In a separate bowl, whisk together the creamed corn, Greek yogurt, eggs, melted butter, and honey until well combined.
  6. Fold the sautéed sausage and vegetable mixture into the wet ingredients, then gently stir the wet mixture into the dry ingredients until just combined. Do not overmix.
  7. Carefully remove the hot cast-iron skillet from the oven. Lightly grease if necessary, then pour the batter into the hot skillet. The edges should sizzle immediately.
  8. Bake for 40 to 45 minutes, or until the top is mahogany-colored and a toothpick inserted into the center comes out clean. Let rest for 10 minutes before slicing.