Southern Sausage Onion Cornbread Food

SAUSAGE CORNBREAD

Steps:

• In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the cornbread comes out clean.

SAUSAGE CORNBREAD BAKE

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!

SOUTHERN SAUSAGE ONION CORNBREAD

Steps:

• Brown sausage and onion. Drain well.
• In medium size bowl combine eggs, sugar, milk, oil, corn and cheese. Stir in cornmeal mix.
• Pour one-half of mixture into a greased 9 x 9 inch baking dish. Sprinkle sausage and onions over mixture. Pour remaining mixture over top.
• Bake in a 350 degree oven for 35 to 40 minutes. May sprinkle small amount of cheese over top during last 3-5 minutes of baking.

NO-BAKE SAUSAGE AND CORNBREAD DRESSING

Steps:

• In a large saute pan on low heat, add the ground spicy pork sausage and cook slowly to render out the fat, about 8 minutes. Season with salt and pepper, onion powder, garlic powder, fennel seed and celery salt. Once the fat is rendered and the meat starts to brown and crisp, add the carrots, celery, chestnuts, fennel, onions, garlic and sage. Cook until the meat continues to brown, the carrots become soft and tender and the onions become translucent, about 10 minutes.
• Add the crumbled cornbread and chicken stock and stir until completely incorporated and the bread is moist. Season with salt and pepper. Garnish with the parsley.
• Serve family style in a large bowl while still hot.
• Preheat the oven to 400 degrees F. Grease a 9-inch cast-iron pan with butter.
• Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl. Stir in the buttermilk, whole milk, oil and egg until smooth.
• Pour the batter into the prepared pan and bake until a toothpick is smooth when tested, about 25 minutes.

ONION CORNBREAD

Steps:

• Chop the onion and sautee it in the skillet with the butter.
• (It's more butter than you need for the onion, but it will all go into the mix.) In a bowl, fully mix the dry ingredients.
• Separately, beat the eggs with the milk.
• Combine the egg and milk mixture and the sauteed onions and butter with the dry ingredients.
• Pour the mix into the skillet.
• Place the skillet in a 400 degree oven and bake for about 20 minutes.
• Enjoy it with honey.

SAUSAGE CORNBREAD BAKE

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.

MOM'S SAUSAGE AND CORNBREAD DRESSING

Steps:

• Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
• Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
• Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
• Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.