Small Recipes...Sausage Cornbread Casserole

One of the waitresses at our coffeetime restaurant says this is her family’s favorite way to have cornbread so when I saw this small recipe in the cookbook Better Homes and Gardens Meals for One or Two I thought we’d give it a try for a Saturday brunch. 

I have to say, creamed corn isn’t what it used to be…it’s now so watery with very little corn no matter what brand I try and the can’s contents are ½ ounce less than when this book was published. 

We found that we didn’t like the cheese topping, so today I made it plain and we liked it better.  I also used self-rising flour this time and left out the baking powder and salt; it was perfect and a little faster to make.  I like to keep my self-rising flour turned over so I use it when I can.

I used small Amylu maple-flavored chicken sausage links on top.   I baked it in 10 ounce Corningware casserole dishes I use often.

We served it with 3 Bean Salad and canned peaches; a nice lunch.                   

                       Sausage Cornbread Casserole

     1/4    cup  flour, all-purpose

     1/4    cup  yellow cornmeal

  1           teaspoon  sugar

     1/2    teaspoon  baking powder

     1/4    teaspoon  salt

  8 3/4    ounces  creamed corn

  1           large  egg -- slightly beaten

  1            tablespoon  milk

     1/4     cup  Swiss cheese – shredded (optional)

  4            sausage links- cut in half or 6 small links

In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt.

Combine corn, beaten egg and milk.  Stir into dry ingredients.  Turn into two well-greased 10 ounce casserole dishes.

Arrange half of sausage links on each casserole.  Bake in preheated 350° oven for 25 to 30 minutes.

Sprinkle each casserole with half of the shredded cheese if desired.  Return to the oven and bake about 5 minutes longer, or until a knife inserted in the center comes out clean.