Smokin' Barrel BBQ Sausage and Cornbread Skillet

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Spicy smoked sausage paired with sweet cornbread baked together in a cast iron skillet for a rustic BBQ-inspired dish. This American-inspired barbecue recipe, ready in about 45 minutes, pairs smoked sausage links, yellow cornmeal, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 6 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Heat a 10-inch cast iron skillet over medium heat and add 1 lb sliced smoked sausage. Sauté for 5 minutes until edges begin to crisp and the aroma is smoky and savory.
  2. Step 2: In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 2 tbsp granulated sugar, and 1 tsp salt until evenly combined.
  3. Step 3: In a separate bowl, combine 1 cup whole milk, 1 large egg, and 4 tbsp melted unsalted butter. Whisk until smooth.
  4. Step 4: Pour the wet ingredients into the dry mix, stirring until just combined. Fold in 1 small chopped jalapeño and 2 tbsp chopped fresh cilantro for a subtle kick and brightness.
  5. Step 5: Pour the batter evenly over the cooked sausage in the skillet, spreading gently to cover. Transfer skillet to the oven and bake for 20-25 minutes until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
  6. Step 6: Let cool for 5 minutes before slicing and serving directly from the skillet.

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