Cornbread with spinach & sausage

I’ve recently bought my first cast iron skillet and since then I have heard and read much about how it is the ideal cookware to use for making cornbread. This recipe for a cornbread that serves as a main course appealed to me for its simplicity. I’ve adapted it somewhat by adding spinach to the meat mixture, a few cloves of garlic (because everything is better with garlic), and replacing the wheat flour with spelt flour. As always, the better the ingredients, the better the result. So I used sausages from Cumbrae’s – one hot italian and one berkshire with mustard & garlic – and Bob’s Red Mill whole flours. The result was way better than I imagined and I’ll definitely be making variations of this in the future. It’s an ideal dish to make for guests and in infinite variations as it is so easy to prepare. Highly recommended.