Before you dot the i’s and cross the t’s of your final holiday menu, consider adding Sausage Cornbread somewhere -anywhere- to your lineup! It is a dish that can be whatever you need it to be. If you need a make-and-bake-ahead breakfast so you don’t have to cook on the Day of Thanks, Sausage Cornbread will not let you down. If you are looking for the perfect dish to round out your Thanksgiving dinner menu, Sausage Cornbread will tie your flavors together. Call me crazy, but you might even want a piece for dessert. This dish is everything.
It might not be the prettiest thing on your holiday table. But beauty is skin deep, and the flavor of this cornbread will go straight to your bones. So put this sweet and savory, moist – but not soggy, filling- but not heavy dish on your dinner table. Or put it on your breakfast table. Serve it as an appetizer. Or bake it as a twist on pineapple upside down cake for dessert. Sausage Cornbread can be whatever you need it to be as you feed a crowd this holiday season.
Sausage Cornbread is perfect for the holidays. Make it the night before for an easy breakfast, serve it as a side with dinner, or even as dessert. It is slightly sweet, hearty, and delicious!
- 6+2 T butter
- 1/2 c white sugar
- 2 eggs
- 1 c buttermilk (put 1 T vinegar in a measuring cup and pour milk to the 1 c mark.)
- 1/2 t baking soda
- 1 c cornmeal
- 1 c flour
- 1/2 t salt
- 1 lb ground pork sausage
- 1/4 c brown sugar
- 1 15 oz can pineapple chunks halved lengthwise
Preheat the oven to 375. Brown the sausage in a skillet until no longer pink, but not crisp. Drain well and set aside.
To make the batter, melt 6 T butter. Stir in sugar. Add the eggs and beat until well mixed.
Combine buttermilk and baking soda. Stir into the butter mixture. Add cornmeal, flour, and salt, and beat until well blended. Set aside.
Melt 2 T of butter and mix in 1/4 c brown sugar. Spread brown sugar mixture in the bottom of a baking dish. Arrange pineapple pieces on the mixture leaving space between them. Scatter sausage between the pineapple pieces. Don't worry about being too neat with this. Repeat these layers reserving about a quarter cup of sausage. (I had a few chunks of pineapple leftover. Just decide what you feel is enough.)
Add the 1/4 c of reserved sausage to the cornbread batter and mix one more time to incorporate. Pour the batter over the layers of pineapple and sausage.
Bake for 30-40 minutes. (35 minutes was perfect in my oven.) Invert onto a platter while the cornbread is still warm.
This can be prepared and baked the night before and reheated for breakfast. It also freezes well.