Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
Buttermilk Corn Bread
PREPARING THE BUTTERMILK CORN BREAD
Preheat the oven to 375 degrees.
Sift the cornmeal, flour, sugars, baking powder, and kosher salt into a large bowl.
In another bowl, whisk the egg, grapeseed oil, buttermilk, and sour cream.
Then, fold into the dry ingredients into the wet ingredients with a rubber spatula until combined (DO NOT OVER-MIX).
Transfer the batter to the prepared baking dish (use a small amount of grapeseed oil to coat the bottom of the baking dish prior to pouring the batter in).
Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes.
Note: The cornbread can be made the day before and set out to stale.
PREPARING THE FULLBLOOD WAGYU CAJUN SAUSAGE AND VEGETABLES
Melt 2 ounces of butter in heavy, large sauté pan over medium-high heat.
Add Fullblood Wagyu cajun sausage, and brown while breaking it up into small pieces with a wooden spoon. Cook cajun sausage for about 10 minutes.
Add bell peppers, Jalapeño, shallots, celery, garlic, and thyme to large sauté pan. Sauté until vegetables are just tender and mixture is very moist, about 15 minutes.
Add chicken stock, cayenne pepper, and green onion to the large sauté pan with the vegetables and sausage, and cook for a few more minutes.
Place all cooked ingredients in a large bowl.
Cut prepared buttermilk cornbread into 1-inch cubes.
Fold the buttermilk cornbread cubes into the large bowl with the cooked vegetables and cajun sausage.
Season with kosher salt and freshly ground black pepper.
Serve warm, and enjoy!