Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: Serves 6 to 8
Ingredients:
- 6 tablespoons butter, melted and cooled, divided
- 1 pound pork link sausages, cooked and broken into pieces
- 3 medium apples, chopped (about 1 pound)
- 2 tablespoons fresh lemon juice
- 2 cups cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs, beaten
- 2 cups buttermilk
- For serving: cane or maple syrup, and melted butter
Preparation:
Toss the apples with lemon juice, drain and place in the dish with sausages.
Preheat the oven to 400 degrees F.
Grease a 9 x9 13-inch baking dish with 2 tablespoons of the melted, cooled butter; place the sausage pieces on the bottom of the prepared baking dish. Toss the chopped apples with the lemon juice and place on top of the sausage.
Place the dry ingredients in a large bowl, and stir or whisk well to combine.
Whisk the remaining butter with the egg and buttermilk until combined. Fold into the dry ingredients, just until blended. Pour over the sausages and apples, gently spreading evenly over the mixture, and bake for 25 minutes. The top of the cornbread should be set. Serve hot or at room temperature.
You're not likely to have leftovers but, if so, refrigerate and gently reheat.
BONUS TIP: As this can be made up to 24 hours ahead, it is a perfect dish for a holiday, weekend guests, or for any breakfast or brunch when you want something filling and delicious that you can just pop in the oven!
BONUS TIP 2: Dish this up with a wide spatula, as it's something of an "upside down" dish with the solid cornbread on the top.
Mother's Day Breakfast or Brunch Menu:
Fresh Fruit Salad with Toasted Pecans and Fresh Mint
Orange Cream
Breakfast Cornbread with Sausage and Apples
Other Special Occasion Breakfast and Brunch Recipes:
Best Breakfast Cakes
Delicious Breakfasts
Pancake Recipes