SCRAMBLED EGGS WITH SAUSAGE AND CORNBREAD
A perfect way to use up leftovers. Just by adding a few peppers and onions, you have a hearty breakfast. You can add any type of meat or vegetables to this dish and make it your own. This was just my husband's favorite breakfast. Enjoy!
Provided by Teresa Shoenleben-Ward
Categories Breakfast and Brunch Eggs
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm.
- Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.
Nutrition Facts : Calories 360 calories, Carbohydrate 17.7 g, Cholesterol 209.5 mg, Fat 26.7 g, Fiber 3.5 g, Protein 13.8 g, SaturatedFat 6.4 g, Sodium 480.9 mg, Sugar 1.5 g
SAUSAGE CORNBREAD BAKE
This cornbread is great for those of us who eat on the go.
Provided by Debbie Rowe
Categories Meat and Poultry Recipes Pork Sausage
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 10 inch ovenproof skillet.
- In a medium skillet, brown the sausage and onion; drain well.
- In a large bowl, combine eggs, corn meal mix, corn, sour cream, milk, and oil. Pour half of corn meal mixture into the greased pan, and sprinkle with sausage mixture and cheese. Pour remaining batter over top.
- Bake for 30 to 40 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 658.4 calories, Carbohydrate 38 g, Cholesterol 128.8 mg, Fat 47.1 g, Fiber 2 g, Protein 22.1 g, SaturatedFat 18.9 g, Sodium 1263.8 mg, Sugar 4.6 g
BREAKFAST CORNBREAD CASSEROLE WITH HAM AND KALE
The combination of ham and kale is traditional for a reason: it's so unbelievably good. But this satisfying casserole is easy to adapt to other greens and meat pairings, depending on what you have on hand: Try cooked sausage with frozen spinach or Andouille with frozen mustard greens.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Butter a 2-quart oval baking dish.
- For the creamed corn: Melt the butter in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the onions are soft and translucent, about 10 minutes. Add the corn and cream, and bring to a simmer, stirring occasionally, until the mixture reduces in volume and bubbles rapidly, about 15 minutes. Transfer 2 cups of the corn mixture to a food processor, puree until smooth, then stir it back into the skillet. Fold in the ham and kale. Transfer the creamed corn to the prepared baking dish; set aside. Clean the food processor bowl.
- For the cornbread topping: Pulse the cornmeal, flour, baking powder, sugar and 1/2 teaspoon each salt and pepper in a food processor to combine. Add the butter, and pulse until the mixture resembles coarse breadcrumbs. Add the cream and 1/2 cup of the Cheddar, and pulse until the batter just comes together.
- To assemble: Sprinkle the cornmeal batter over the creamed corn. (Don't worry if the corn isn't completely covered; the batter will puff and spread as it bakes.) Sprinkle with the remaining 1/2 cup Cheddar. Place the casserole on a baking sheet, and bake until the corn is bubbling and the crust is puffed and golden brown, about 35 minutes. Let cool for 15 minutes. Serve with hot sauce.
JALAPEñO MAPLE AND SAUSAGE SKILLET CORNBREAD
Check out this deliciously soft and fluffy skillet cornbread! A combination of hot Italian sausages, jalapeño pepper, Monterey Jack cheese, and maple syrup gives the cornbread a spicy kick with a hint of sweetness.
Provided by Marie
Categories Side Dishes
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Using a 10-inch cast iron skillet, add a tablespoon of butter and fry the sausages until cooked through. Place the cooked sausage on a plate with a paper towel to help soak up excess fat. Once cooled, dice the sausage into pieces.
- Meanwhile, in a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, and salt. Then mix in the milk, maple syrup, and egg until the ingredients are just combined.
- Fold in most of the cheese, pepper, and sausage, reserving a small handful of each ingredient. The batter will be thick.
- Using the same cast iron skillet, at medium-high heat, swirl a tablespoon of butter into the pan, allowing the skillet to heat up and the butter to melt before removing from the heat. Make sure the butter coats the entire pan.
- Pour the batter into the hot skillet. Top with the reserved sausage, pepper, and cheese. Bake for 20-25 minutes, until the cornbread is golden-brown on top and a wooden skewer comes out clean.
- Let the cornbread cool for 10 minutes. Cut into pieces and serve warm.
Nutrition Facts : Calories 303 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 11 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 649 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
UPSIDE-DOWN SAUSAGE-APPLE CORNBREAD
I got this recipe out of a local newspaper about 12 years ago. It makes a nice breakfast or brunch dish.
Provided by MA in Florida
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Grease bottom and sides of a 8" or 9" square baking pan.
- Brown the sausages in a medium skillet over moderately high heat, rotating them until browned and cooked through.
- Remove the sausage and discard all but 2 tablespoons of the drippings.
- Add butter and brown sugar to the pan.
- Heat, stirring until sugar is melted.
- Add apples and saute them over moderate heat, turning occasionally, until soft (about 10 min).
- Arrange sausages in rows across the prepared pan.
- Insert the apple slices, round side down, between the sausages, wedging them in tightly.
- Pour over juices from the skillet (the pan can be covered and refrigerated overnight at this point, if desired).
- Bring to room temperature before proceeding.
- Preheat oven to 400°F
- To make cornbread, stir together the flour, cornmeal, brown sugar, baking powder, and salt in a medium bowl.
- Add the egg, melted butter and milk.
- Stir with a wooden spoon until well combined.
- Pour the batter over the sausage and apples, smoothing the top to cover well.
- Bake for 25 minutes or until cake tester inserted in middle comes out clean.
- Remove from oven.
- Immediately invert onto a serving dish.
- Cut into squares and serve.
CORNBREAD BREAKFAST CASSEROLE
Steps:
- Unroll and separate cornbread dough along perforations into 16 pieces. Using 10 or 11 pieces, line the bottom and sides of an ungreased shallow 3-cup baking dish. Flatten and press dough pieces together to seal perforations. Bake at 375° for 11-14 minutes or until golden brown., Meanwhile, crumble sausage into skillet; cook over medium heat until no longer pink. Drain well and set aside., In a bowl, combine the eggs, cream, pepper and salt if desired. In the same skillet, cook and stir eggs over medium heat until completely set., In a bowl, combine the sausage, scrambled eggs, cheese and chilies. Spoon into prebaked crust. Top with remaining dough. Flatten and press together to cover top; seal edges., Bake 18-22 minutes longer or until top is deep golden brown. Serve immediately.,
Nutrition Facts : Calories 915 calories, Fat 52g fat (19g saturated fat), Cholesterol 372mg cholesterol, Sodium 1881mg sodium, Carbohydrate 75g carbohydrate (18g sugars, Fiber 0 fiber), Protein 32g protein.
SAUSAGE & APPLE CORNBREAD BAKE
Steps:
- Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a greased 8-in. square baking dish. Top with apples., In a small bowl, combine muffin mix, milk and egg just until moistened. Pour over apples. Bake, uncovered, until edges are golden brown and a toothpick inserted in center comes out clean, 30-40 minutes. Let stand 10 minutes before serving. Serve with maple syrup., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 400°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until edges are golden brown and a toothpick inserted in center comes out clean. Serve with syrup.
Nutrition Facts : Calories 618 calories, Fat 34g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 1209mg sodium, Carbohydrate 61g carbohydrate (27g sugars, Fiber 6g fiber), Protein 19g protein.
SAUSAGE CORNBREAD BAKE
With smoked sausage, onion and cheese, this moist cornbread recipe is substantial enough to serve as a meal on its own.
Provided by Constance Smith - A Good Life Farm
Categories Casseroles Entrées - Main Dishes
Time 55m
Number Of Ingredients 12
Steps:
- To begin, preheat your oven to 350 degrees.
- Grease a 9x9 square baking dish, and set it aside for now.
- In a skillet, sauté the sausage and onion with the butter over medium-low heat until the onions are tender and the sausage is slightly browned. Transfer the sausage mixture to a plate lined with paper towels to drain any excess grease.
- In your mixing bowl, combine the cornmeal, salt and chili powder.
- Stir in the eggs, milk, oil, creamed corn and green chilies.
- Add 1 cup of the shredded cheese and the sausage mixture. Fold it together.
- Spread the batter into your prepared baking pan. Sprinkle with the remaining cheese.
- Bake for 35-40 minutes or until it tests done with a toothpick in the center. If it begins to get too brown on top while it is baking, simply cover it with some aluminum foil for the remainder of the baking time.
- Enjoy!
Nutrition Facts : ServingSize 1 c, Calories 672 kcal, Carbohydrate 47 g, Protein 24 g, Fat 44 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 141 mg, Sodium 1241 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 19 g
SAUSAGE CORNBREAD BAKE
Make and share this Sausage Cornbread Bake recipe from Food.com.
Provided by don2925
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat over to 350 deg.
- Grease a 10 inch oven proof skillet or 2 Quart baking dish.
- In a Medium Skillet Brown the sausage and onion,drain well.
- In a large bowl combine,eggs,cornmeal mix,corn,milk, and oil.
- Pour half of the corn meal mix, mixture into the greased pan,then sprinkle with the sausage mixture and cheese, Pour remaining batter over the top of mixture in skillet.
- Bake 30-40 minutes and then let stand 10 minutes.
BREAKFAST SAUSAGE CORNBREAD
Add breakfast sausage and sage to your cornbread and you've got your next brunch.
Provided by Food Network Kitchen
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- 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.
CORNBREAD SAUSAGE STUFFING FOR THANKSGIVING
Easy cornbread sausage stuffing recipe made with country bread, cornbread, and breakfast sausage with plenty of herbs to make it truly irresistible.
Provided by Rhoda Boone
Time 2h20m
Yield 8-10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 300°F. Butter baking dish; set aside. Arrange bread and cornbread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until completely dried out, 35-50 minutes. Let cool on baking sheet, then transfer to a very large bowl.
- Meanwhile, heat a large skillet over medium-high. Break sausage into ½" pieces and cook, stirring and breaking up into smaller (about ¼") pieces with a wooden spoon or spatula, until browned, 8-10 minutes. Transfer to bowl with bread but do not stir.
- Heat remaining 1 stick butter in same skillet over medium-high. Cook onions and celery, stirring often and scraping browned bits off bottom of pan, until just beginning to brown, about 10 minutes. Add to bowl with bread mixture and let cool.
- Whisk eggs, broth, parsley, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to bread mixture and fold gently until thoroughly combined.
- Increase oven temperature to 350°F. Transfer mixture to prepared dish, cover with foil, and bake stuffing until an instant-read thermometer inserted into the center registers 160°F, 40-45 minutes. Uncover and continue to bake until set and top is browned and crisped, 45-50 minutes more.
- DO AHEAD: Stuffing can be assembled, but not baked, 1 day ahead. Cover and chill. When ready to bake, bring to room temperature and bake according to recipe. Stuffing can be baked 1 day ahead. Let cool completely, then cover with foil and chill. Keep covered and bake in a 350°F oven until warmed through, 25-30 minutes. Uncover and bake until top is crisped, 7-10 minutes more.
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