Connie’s G/F Sausage & Cheese Cornbread

Hey Friends,

Cornbread!   Can’t have Thanksgiving without it, right?   My mom’s delicious dressing included her outstanding cornbread, which was full of gluten!   

As a new bride, I’ll never forget calling my mom to get her recipes for her delicious cornbread and peach cobbler.   Her recipes were in her head.   She used coffee cups &  silverware for measuring.   When mom started explaining how to make cornbread (which was the best part of her Thanksgiving dressing), she said “Kid, get out your cast iron skillet.”   My reply, “Ma, I don’t have one.”   With disbelief in her voice, she said “Kid, everyone has a cast iron skillet!”   

Making “Connie’s G/F Jazzed up Cornbread” with John & Keira was a blast!   You may notice Keira disappears toward the end of the video.  ☺  Kristin had quite an editing job!

So, what ingredients jazzed up my cornbread?   Pork sausage seasoned with Tony Chachere’s, bell peppers, onions and sharp cheddar cheese!  It’s delicious straight from the oven with butter!   Try drizzling a little warm maple syrup over it and it will become a party in your mouth!   

I can’t wait to use this recipe for my Thanksgiving dressing.  If it gets 2 thumbs up, it will be back for Christmas dinner!   LOL!

What’s your favorite Thanksgiving meal?   Traditions?   

I always love hearing from you.   

Happy Thanksgiving, Dear Friends!
I’m thankful for each of you!

Love y’all,
connie

Dry Ingredients:

• 1 1/2 cups yellow cornmeal
• 1 cup G/F flour (I use cup 4 cup)
• 1/2 cup sugar plus 2 tbsp
• 1 tsp kosher salt
• 1 tsp xanthan gum
• 1 tbsp baking powder

Wet Ingredients:

• 2 large eggs, room temperature
• 1/2 cup sour cream
• 1 cup creamed style corn
• 3/4 cup milk
• 2 tbsps pure maple syrup

Other Yummy Ingredients to take this to the next level!

• Jimmy Dean Sausage, friend up into small pieces (if you like Spicy, try Jimmy Dean Hot Pork Sausage).
• 1 1/2 cups shredded Cheddar Cheese (I used Sharp)
• Small onion, chopped
• 1/4 cup green bell pepper, chopped

How to make it:

1. Oil a 10-inch skillet. Cast iron works great.
2. Preheat oven to 425; Heat skillet in oven for about 10 minutes before pouring in cornbread mixture
3. Fry Sausage until done and crumbly
4. Saute onions & bell pepper in olive oil & butter until fragrant
5. Place all dry ingredients in a large bowl, set aside
6. Whisk eggs. Stir eggs & wet ingredients together until well combined.
7. Pour the wet ingredient mixture into dry & fold until there are no longer any visible dry ingredients and slightly lumpy.
8. Fold in onions & bell pepper
9. Fold in sausage & cheese
10. Spoon the cornbread mixture into the hot skillet.
11. Bake for approximately 23 – 25 minutes until the top is light golden brown and it begins to crack. A toothpick test isn’t always accurate.

Remove from oven and place 2-3 thin pats of butter on the top. If you like warm maple syrup with your cornbread, let me know. You’ll make my day!

Love y’all!
connie