Upside Down Sausage Cornbread

Cooked best in a cast-iron skillet, this recipe for scrumptious Sausage Cornbread can take care of the meat and the bread for a meal. Really, it can be an entire meal by itself.

In our family, we usually eat it with a few side items or with something like slow-cooker pinto beans. Thanks to the sausage, it could even be a breakfast item. After all, we’re among those who believe a cold glass of milk goes great with a piece of hot cornbread.

You’ll notice the recipe, which my mom has shared in a cookbook or two over the years, includes the ingredients to make the cornbread from scratch. Using a box mix like Jiffy, which lends a sweet and savory balance, also works well and simplifies the process. In that case, you only need the mix and its requirements, the sausage and the onion. Be sure to adjust the cooking time a bit for a mix and, of course, your oven.



Sausage Cornbread Recipe

What You Need:

8 ounces (half pound) ground pork sausage

½ cup chopped onion

1 cup cornmeal

1 cup plain flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda

1/3 cup butter

1 egg

1 cup buttermilk


What You Do:

1. Preheat oven to 350 degrees.

2. Break up the sausage in a 9 to 10-inch cast-iron skillet. Brown, cooking until tender, and add onion.

3. Drain sausage, wipe pan and then grease lightly.

4. Return sausage and onions to skillet. Set aside.

5. Mix cornmeal, flour, sugar, baking powder, salt and baking soda.

6. Beat egg and buttermilk together, then add melted butter.

7. Combine wet and dry ingredients well. Spread over sausage and onions.

8. Bake for 25 to 30 minutes.

9. Loosen edges, invert on plate and cut into 8 wedges.

10. Serve hot.

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