Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Breakfast Sausage Cornbread
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- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 323
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 10 g
- Cholesterol
- 55 mg
- Sodium
- 350 mg
Add breakfast sausage and sage to your cornbread and you've got your next brunch.
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 323
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 10 g
- Cholesterol
- 55 mg
- Sodium
- 350 mg
Ingredients
Directions
- Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
- Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, sour cream, butter and egg together in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the sausage and sage.
- Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.
