2 tablespoons canola oil, divided
2 1/2 cups chopped andouille sausage
2 cups plain cornmeal
2 teaspoons sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup water
1/2 cup whole milk
Cane syrup, for serving
In a 10-inch cast-iron skillet, heat 1 tablespoon oil over medium heat. Add sausage, and cook, stirring occasionally, 10 minutes or until browned and crispy. Remove sausage with a slotted spoon, and reserve pan drippings. Remove pan from heat.
In a medium bowl, whisk together remaining 1 tablespoon oil, cornmeal, sugar, baking powder, salt, 1 cup water, and milk. Heat pan drippings over medium high heat. Carefully pour cornmeal mixture into hot drippings. Cook 1 to 2 minutes or until a crust begins to form on bottom of batter. Using a wooden spatula, quickly scrape crust, and stir into cornmeal mixture. If crust sticks, sprinkle mixture with a few tablespoons of water.
Cover, reduce heat to low, and cook 12 to 15 minutes or until tender, scraping crust occasionally. Mixture will resemble crumbled cornbread. Serve with andouille sausage and cane syrup.