Be the first to Cornbread recipe with sausage links, buttermilk, corn, and other ingredients.
Ingredients:
- 1 pound breakfast sausages
- 1 cup chopped onion
- 2 eggs
- 2 cups buttermilk
- 1 cup sifted all-purpose flour
- 2 cups yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1 cup drained whole kernel corn, or use cooked drained frozen corn
Preparation:
Cook sausages in a skillet until well browned on all sides. Remove sausages and set aside. Drain off 3 to 4 tablespoons of the drippings and reserve. Discard remaining drippings, leaving just enough to cook onions. Add onions to skillet; sauté until golden brown.
In mixing bowl, beat eggs and buttermilk until smooth. Stir in flour, cornmeal, baking powder, salt, and sugar; beat until smooth. Stir in corn. Fold in onions and reserved sausage drippings.
Pour batter into a greased and floured 13x9x2-inch baking pan. Place sausages evenly over top of the batter. Bake at 375° 25 to 30 minutes, or until firm and browned. Cut into squares and serve hot.
Pour batter into a greased and floured 13x9x2-inch baking pan. Place sausages evenly over top of the batter. Bake at 375° 25 to 30 minutes, or until firm and browned. Cut into squares and serve hot.
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