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Sausage Cornbread | Can't Stay Out of the Kitchen | this #cornbread is awesome! It starts with a #PaulaDeen #recipe but adds #sausage. It's so mouthwatering & a great side for any dinner menu.

Sausage Cornbread

Teresa Ambra
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!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breads, Rolls and Muffins, Breakfast, Pork Main Dish
Cuisine Southern
Servings 16
Calories 212 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 large skillet
  • 1 hamburger chopper to cut meat down into tiny pieces while frying
  • 1 large mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 spatula

Ingredients
  

  • 6 tbsp. unsalted butter melted, plus butter for the baking dish
  • 1 cup stone-ground cornmeal preferred, or regular cornmeal
  • 3/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 tbsp. granulated 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 or soured milk
  • 1 lb. mild pork sausage fried and crumbled (you can also use hot sausage if you prefer a spicier flavor)

Instructions
 

  • In a large skillet over medium heat, brown sausage.
  • Break into small pieces with a hamburger chopper 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, granulated 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.

Notes

NOTE: The pork sausage was Mark’s addition. It was so good that’s the way we make it every time.
 
NOTE: If you prefer a sweeter cornbread, add an additional tablespoon or two of sugar.
 
NOTE: To make soured milk: measure milk into a measuring cup. Add two or three tablespoons of vinegar or lemon juice. Allow milk to sit out on counter for about 5 minutes before using in recipe.
 
Recipe source: adapted from Paula Deen.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 212kcalCarbohydrates: 14gProtein: 7gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 58mgSodium: 335mgPotassium: 149mgFiber: 1gSugar: 2gVitamin A: 231IUVitamin C: 0.2mgCalcium: 62mgIron: 1mg
Keyword bread, breakfast, corn, cornbread, sausage
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