Oh my goodness, Sausage Cornbread is awesome! Truly, this is one of the best cornbreads ever. This recipe starts with a moist and delicious Paula Deen recipe, but it has sausage added. Yum. It’s fairly easy to make and one of those recipes you can’t get enough of. It is real comfort food that you can make for breakfast or dinner.
Back in January, one of our care group members brought this cornbread for dinner. He told me that he followed Paula Deen’s recipe but added sausage to it. He brought the cornbread just hot out of the oven. Wow, it was so mouthwatering. I have to be honest with you. Before that night, I never ever thought about adding sausage to cornbread. Bacon, yes. Sweet potatoes, yes. Green chilies, yes. Ranch Dressing and bacon, yes. Creamed corn, yes. Molasses, yes. Jalapenos, yes. Maple and bacon, yes. Broccoli, yes. Boston Market copycat, yes. Honey and buttermilk, yes. Sausage, no-not-never-ever. 🙂
It’s been several months now, but I finally got around to making it. I actually made two batches of this cornbread. One batch was for our Friday night are group again. Yes, it was wolfed down by all. Then I took the other pan to a friend’s house who has an annual crawfish boil every year. It went over really well there too. It doesn’t take more than about 10 minutes to put together either. While the sausage is frying you can have the remaining ingredients mixed and then stir the cooked and drained sausage in last. It bakes up beautifully and tastes even better.
If you’re looking for a cornbread that will have you drooling, look no farther than this Sausage Cornbread. It really is fantastic and a recipe that your family and friends will enjoy down to the last crumb. 🙂
Sausage Cornbread starts with a Paula Deen recipe but adds sausage. It’s absolutely awesome.
Every bite of Sausage Cornbread will have you licking your lips.
This amazing cornbread is true southern comfort food.
Sausage added to cornbread batter is marvelous.
Here’s what I did.
I used these ingredients.
Fry sausage until no longer pink.
Remove from skillet to paper towels to drain. Pat the top down with paper towels to absorb additional grease before adding to the cornbread mixture.
Place flour, cornmeal, salt, sugar, baking soda and baking powder in a mixing bowl. Stir ingredients well to combine.
Add eggs and melted butter.
Add cooked and drained sausage and buttermilk.
Stir ingredients to combine.
Spread cornbread mixture into a greased 9×13″ glass baking dish.
Bake at 425 for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool before cutting into serving pieces.
Everyone swooped in for a piece of this Sausage Cornbread.
Here’s the recipe.
(Recipe adapted from Mark Watkins, Ovilla, TX; source: adapted from Paula Deen)
Sausage Cornbread is also delicious for a country breakfast.
If you want a moist, delicious, fantastic cornbread recipe, you’ve got to give Sausage Cornbread a try.
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