Recie : Sausage Cornbread
Sausage Cornbread starts with a wonderful Paula Deen recipe but adds sausage to the batter. It's absolutely mouthwatering and a cornbread your whole family will enjoy. This southern comfort food is great for any kind of menu including breakfast!
Prep Time : 10 minutes
Cook Time : 35 minutes
Serve : 16
Ingredients :
- 6 tbsp. unsalted butter melted
- 1 cup stone-ground cornmeal
- 3/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tbsp. sugar (or more if you prefer a sweeter cornbread)
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 2 large eggs lightly beaten
- 1 1/2 cups buttermilk
- 1 lb. mild pork sausage fried and crumbled
How To Make :
- In a large skillet over medium heat, brown sausage.
- Break into small clumps while frying.
- Remove cooked sausage to a paper towel-lined plate to drain.
- Pat sausage with paper towels to remove any excess grease; set aside.
- Meanwhile, combine cornmeal, flour, sugar, baking powder, baking soda and sea salt in a bowl.
- Stir to combine.
- Add eggs, buttermilk, melted butter and drained sausage and stir to combine.
- Batter will be lumpy.
- Grease an 9x13” glass baking dish with melted butter.
- Pour cornbread batter into the prepared baking dish.
- Bake at 425 for 20-25 minutes or until cornbread is golden and a toothpick inserted in center comes out clean.
- Allow cornbread to cool 10 minutes before serving.
Recipe Source : Sausage Cornbread
