- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 Tbsp. sugar
- 1 tsp. salt
- 1 Tbsp. baking powder
- 5 eggs
- 2 Tbsp. canola oil
- 1¼ cups whole milk
- 2 tsp. olive oil
- ½ pound local sausage, sliced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 medium apples (smokehouse, Granny Smith, or Albemarle pippin), diced
- 2 stalks celery, diced
- 6 large sage leaves, chopped
- 2 or 3 large sprigs rosemary, leaves removed and chopped
- Coarse salt and freshly ground pepper
- 1½ cups low-sodium chicken stock
Source ingredients from these local establishments:
Stone-ground yellow cornmeal from the more than-250-year-old Wade’s Mill in Raphine.
—Available at Foods of All Nations and Whole Foods in Charlottesville, Donald’s Meats in Lexington, RelayFoods.com, and at the Wade’s Mill store.
Classic Catalonian smoked botifarra catalana sausage, handmade by the folks at the Rock Barn in Nelson County.
—Available at Feast in Charlottesville and at the Rock Barn in Arrington.
Organically grown rosemary and sage from Shenandoah Growers in Rockingham County.
—Available at Whole Foods and Kroger.
Heirloom smokehouse apples from Henley’s Orchard in Crozet.
—Available at the orchard and Great Valu in Crozet and Whole Foods in Charlottesville.
1. Preheat oven to 425°F. Mix fi rst 5 ingredients together in a large bowl. In a small bowl, beat 2 eggs, oil, and milk together; add to dry ingredients and stir to combine. Pour into 9-inch greased black-iron skillet. Bake about 20 minutes, until golden brown on top.
2. Reduce oven to 375°F. Heat olive oil in a large skillet over medium-high; add sausage and cook until lightly browned, 3 to 5 minutes. Add onion and garlic, cooking until translucent. Add apple and celery; cook 5 more minutes. Add rosemary, sage, salt, and pepper; cook 1 more minute.
3. Into a large bowl, crumble the cornbread into small chunks. Add sausage mixture, chicken stock, and 3 eggs (already beaten); stir to combine. Transfer to a greased 13-by-9-inch baking dish. Bake until golden, about 50 minutes.