Breakfast Corn Bread

I liked the “Make it your own!” ideas in the "Midwest Living Comfort Food” and here’s one of them.  They used a basic corn bread recipe, giving you the option to choose any cornmeal desired; and to use 1 cup buttermilk, OR 1 cup of sour cream OR a 14 1/2 ounce can of creamed corn instead of the milk. You also can use a 9 x 9 x 2-inch baking pan or a 12 regular-size-cup muffin pan instead of a skillet.  I made mine in a skillet, because we like Texas-style crispy bottom crust cornbread, but simply greased it before heating it in the oven about 10 minutes; I melted my butter in the microwave.  I don’t like the idea of handling a hot skillet and trying to pour the butter into the liquids from it – do what you’re used to.
We liked one of their add-in ideas – using Italian sausage and onions, but we wanted the taste of breakfast pork sausage, so here is our version.  Delicious with traditional molasses, or honey.
Breakfast Corn Bread
     ¾    Cup  Flour, All-purpose
  1        Cup  Yellow Corn Meal
  2        Tablespoons  Sugar
     ½    Teaspoon  Salt
  1        Cup  Milk
  2        Large  Eggs
     ¼     Cup  Butter
  6         Ounces  Cooked Breakfast Sausage
     ½     Cup  Onion -- chopped and cooked
Grease 9" cast iron skillet.  Place skillet with butter in preheated 425° oven.  When butter melts, swirl in pan to coat, and pour butter into liquid ingredients.
Stir together flour, cornmeal, sugar, baking powder and salt in medium mixing bowl.  In a small mixing bowl, whisk together milk, eggs and butter.
Add liquid mixture to dry mixture and stir until just combined.  (Do not overmix).  Fold in sausage and onions.
Pour into hot skillet.  Bake at 425° for 18-20 minutes or until golden brown.  Serve warm.
9 Servings

5 comments:

  1. Just curious is this sweet northern corn bread like, for lack of better description jiffy mix cornbread, or is it the less sweet southern kind?

    ReplyDelete
    Replies
    1. This is not sweet like Johnny Cake, but more like Southern cornbread; more cornmeal, less flour and less sugar, like I had in Texas where I lived during high school and college until I married that Iowa boy. If you have a favorite recipe; just try the additions of onion and sausage.

      Delete
  2. Oh la la! This is one great cornbread I will have to try. It looks delicious! I'm in the midwest too and this is my first visit here. I like your blog and will follow for more! Thanks for the recipe!

    ReplyDelete
  3. Welcome Pam, We are always glad to have someone new to the blog. I must confess, unlike Sue, I prefer the Northern Cornbread (Johhny Cake) Oh, well, this does look good though.

    ReplyDelete
  4. This sounds great! One of my favorites is Graham Cornbread. I've been making it for twenty years. Maybe I'll post the recipe one of these days!

    ReplyDelete

Hi...we'd love to hear from you.