Maple Sausage Cornbread

 

I got a little creative in the kitchen last night and made a “just throw it in there” kind of cornbread. I used a general mixture for the bread, but added some interesting twists. The result was an amazingly rich and fluffy cornbread that could be eaten as an entree.

You need:

3/4 cup of Yellow Corn Meal

3/4 cup AP Flour

1 1/2 tsp. of Baking Powder

1/2 tsp. of Baking Soda

1/2 tsp. Salt

1 stick Butter

2 Eggs

1 cup Buttermilk

1 tsp. Bacon Drippings

1/4 cup Maple Syrup

4 oz. Breakfast sausage

Directions:

Preheat your cast iron skillet (with bacon drippings) in your oven to 425. Mix your dry ingredients. In a separate bowl, whisk together all wet ingredients. Combine wet and dry ingredients and stir to just enough to combine. Add browned sausage and maple syrup. Melt the stick of butter and add it as well. When your oven and pan come to 425, add the entire batter and bake for 22 minutes. Enjoy!

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3 thoughts on “Maple Sausage Cornbread

  1. I love cornbread, especially when it’s full of good stuff like breakfast sausage. I have yet to use my cast iron pan – I think it’s time to christen it with bacon grease and cornbread!

  2. This is absolutely delicious! I added in a little extra maple syrup and some fresh grated cheddar for my kiddos. A huge hit here, thanks!

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