STUFFED CORNBREAD
This is my favorite meal. It is cornbread made with breakfast sausage and cheddar cheese in the middle. I make this in a 10-inch iron skillet, but it can be made in a regular cake pan.
Provided by Darlene Summers
Categories Quick Breads
Time 50m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°.
- Grease a 10-inch iron skillet and set aside.
- In another skillet, scramble and fry sausage and onion together till sausage is browned (drain grease).
- In a large bowl, combine well the eggs, cornmeal mix, corn, sour cream, milk and oil.
- Using greased iron skillet, pour half of the cornmeal mixture into the skillet and then sprinkle the sausage mixture over the cornmeal batter. Sprinkle the cheese over the sausage. Then pour the remaining half of the cornmeal mixture over all that.
- Bake for 35 to 40 minutes at 425°. Let stand 10 minutes and enjoy.
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Md Ismail hossan
[email protected]This recipe is a great way to use up leftover cornbread.
Mr's Pathan
[email protected]I'm a vegetarian, so I used tofu instead of sausage. It was still delicious!
sadia hashim
[email protected]I'm allergic to corn, so I used a gluten-free cornbread mix. It turned out great!
Abu Ibrahim
[email protected]I'm not a fan of cornbread, but I loved this recipe. It's a great way to enjoy cornbread.
Mark Lenderman
[email protected]I made this dish for my family and they loved it. It's now a regular in our dinner rotation.
Arbi __
[email protected]I baked the cornbread in a muffin tin instead of a 9x13 inch pan. It made it easier to serve.
Cecelia Cavanaugh
[email protected]I used a sharp cheddar cheese instead of a mild cheddar cheese. It gave the dish a nice kick.
Huzaifah Shah
[email protected]I added some chopped green bell pepper to the stuffing. It added a nice flavor.
Shaun Binion
[email protected]I'm not a fan of sausage, so I used ground beef instead. It was still delicious.
Mano ali Mano ali
[email protected]This recipe is a great way to use up leftover cornbread.
Armanur Jaman
[email protected]I love the combination of sweet cornbread and savory sausage. It's a perfect balance of flavors.
Aarogya Dhimal
[email protected]This is a great recipe for a potluck or party. It's always a crowd-pleaser.
acid Beastyy
[email protected]This dish is so easy to make, even a beginner cook can do it.
Federick Donkor
[email protected]I used a gluten-free cornbread mix and it turned out great. This recipe is a keeper!
Sporshiya Rs
[email protected]I'm not a fan of spicy food, so I omitted the cayenne pepper from the recipe. It was still delicious!
Abdikadir Adan
[email protected]This dish is a great way to use up leftover cornbread. I usually make a double batch of cornbread just so I can have leftovers for this recipe.
Tera Nyalambisa
[email protected]I love the versatility of this recipe. I've made it with different types of sausage and cheese, and it's always delicious.
REBECCAH OYIELA
[email protected]This is the best stuffed cornbread recipe I've ever tried. It's easy to make and always turns out perfect.
Deborah Sunday
[email protected]I'm not usually a fan of cornbread, but this recipe changed my mind. The cornbread was moist and flavorful, and the stuffing was perfectly seasoned.
Shania Anderson
[email protected]This stuffed cornbread was a hit at my last potluck! The combination of sweet cornbread, savory sausage, and gooey cheese was irresistible.