Cornbread & Gravy Recipe

Preheat and prepare pan

Preheat oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an 8x8-inch square baking pan in the oven while it heats. If using a skillet, add 1 tablespoon vegetable oil to the skillet and let it heat until shimmering.

Mix dry ingredients

In a medium mixing bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 3/4 teaspoon salt until evenly combined.

Mix wet ingredients

In a separate bowl, whisk 1 cup buttermilk, 1 large egg and 4 tablespoons melted butter until smooth.

Combine and bake

Pour the wet mixture into the dry ingredients and stir until just combined — batter should be slightly lumpy but uniform. Carefully remove the hot skillet from the oven (if using) and add the reserved 1 tablespoon melted butter to coat the bottom. Pour the batter into the hot pan and spread gently. Return to the oven and bake for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let rest 5 minutes before slicing.

Cook the sausage

While the cornbread bakes, heat a large skillet over medium heat. Add the 12 oz bulk sausage and cook, breaking it up with a spatula, until browned and cooked through (about 7–9 minutes). If the sausage renders a lot of fat, spoon off and reserve all but 1 tablespoon of fat in the skillet. If there is less fat, add 1 tablespoon unsalted butter to total about 1 tablespoon fat.

Make the roux

Reduce heat to medium-low. Sprinkle 3 tablespoons all-purpose flour over the cooked sausage and fat; stir constantly for 1–2 minutes to cook the raw flour taste but do not let it darken significantly.

Add milk and thicken

Slowly whisk in 2 cups whole milk, making sure to dissolve any flour lumps. Bring the gravy to a gentle simmer over medium-low heat, stirring frequently. Simmer until the gravy thickens to your desired consistency, about 4–6 minutes. If it becomes too thick, whisk in additional milk by the tablespoon.

Finish and season

Stir in 1/4 cup heavy cream for richness. Season with 3/4 teaspoon salt and 1 teaspoon freshly ground black pepper, tasting and adjusting as necessary. If you like a touch of heat, add 1/4 teaspoon hot sauce. Keep the gravy warm on very low heat, stirring occasionally, while the cornbread finishes.

Serve

Cut the cornbread into wedges or squares. Spoon generous amounts of hot sausage gravy over warm cornbread pieces. Garnish with 1 tablespoon chopped chives or parsley if desired. Serve immediately.