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Perfectly spiced smoked sausage with tender sautéed cabbage and warm cornbread. A soul-satisfying, hearty comfort meal!

Sweet Italian sausage, colorful bell peppers, and onions simmered in a light tomato sauce. This classic street-fair and family-dinner favorite is perfect served on a crusty roll or alongside pasta. A simple, hearty meal that comes together in under an hour.
Serving size: 1.5 cups

Crisp bacon and tender sautéed cabbage come together in this classic Southern side dish. It's savory, smoky, and ready in 30 minutes, making it the perfect partner for roasted chicken or pork chops.
Serving size: 1.5 cups

A classic Southern staple, this cornbread is moist, savory, and baked in a cast-iron skillet for a perfectly crisp, golden crust. Ready in under 35 minutes, it's the perfect side for chili or soups.
Serving size: 1 slice


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Perfectly spiced smoked sausage with tender sautéed cabbage and warm cornbread. A soul-satisfying, hearty comfort meal!
This southern dish is perfect for dinner. With 1076.66 calories and 42.089999999999996g of protein per serving, it's a nutritious choice for your meal plan.
Brown the Sausage
Sauté Peppers and Onions
Add Aromatics and Tomatoes
Simmer and Finish
Garnish and Serve
Render the Bacon
Sauté Aromatics
Wilt the Cabbage
Finish and Serve
Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.
In a separate medium bowl, whisk the buttermilk and eggs together until smooth.
Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.
Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.
Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.
Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.