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!
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.