Cheesy Sausage and Jalapeno Cornbread Calzone
A calzone made from cornbread and stuffed with tons of cheese, spicy Italian sausage, and pickled jalapenos. Topped with butter and lots of honey.
Servings: 3 people
Calories: 767kcal
Equipment
Ingredients
- 1 cup flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/4 cup melted butter
- 2 eggs
- 1/4 cup juice from pickled jalapenos
- 1/4 cup honey
- 1 cup cooked Italian sausage
- 1/2 cup diced pickled jalapenos
- 7 ounces Old Croc Sharp Cheddar shredded
Instructions
- This recipe makes 1 larger cornbread calzone, or up to 3 smaller ones, depending on the size of your cast iron skillets.
- Put the skillets in the oven on a baking sheet and set it to 425 to preheat.
- Mix the flour, cornmeal, baking powder, and baking soda in a bowl and add salt. Stir to combine
- Mix the buttermilk, butter, eggs, jalapeno juice, and honey in a measuring cup and stir well.
- Pour the wet ingredients into the dry and mix until combined.
- Remove the skillets from the oven and spray with nonstick spray.
- Pour in some of the cornbread batter, then add cheese, sausage, jalapenos, and more cheese. Press the mixture to help it sink into the cornbread. Cover with more cornbread batter.
- Return the pan to the oven and cook for about 17 - 20 minutes, depending on the size of your skillets. The breads are done when they are starting to brown on top and feel firm to the touch.
- To serve, first run a knife around the outside of the pan to loosen the edges, then flip the calzone out onto a plate. Top with butter and honey and serve.
Nutrition
Calories: 767kcal | Carbohydrates: 66g | Protein: 27g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 225mg | Sodium: 1385mg | Potassium: 370mg | Fiber: 4g | Sugar: 28g | Vitamin A: 1811IU | Vitamin C: 2mg | Calcium: 671mg | Iron: 3mg