Switch your typical Breakfast sandwich with a Sweet and Savory Cornbread made with Maple Sausage and Gouda Style Cheese!
I hope you all had a fabulous weekend or at the very least, your weekend was better than mine because poor me was sick as a dog with the stomach flu. I have no idea what I ate to cause such horrific discomfort but it seriously sucked the life out of me for the past few days.
Luckily as I went to give this skillet cornbread to my grandparents (since it was made for them), they had extra meds to help take care of the situation. I have no shame in explaining this; everyone goes through it at some point in time. I’m just glad, it’s over! So now that I’m feeling much better, I’ll be able to bring you several new recipes this week, one of which is this amazing new twist on cornbread.
Funny story… towards the end of 2014, I explained to my grandparents what I did as a food blogger. Not sure if there was a slight language barrier or because they’re used to seeing people work the traditional “9-5,” they didn’t seem to grasp the understanding that I run the blog on a schedule and not just baked whatever comes my way for fun. I say this because I was asked to make all sorts of foods for them. Of course my answer is always going to be yes. They’re family! However, the response I received at the time was equally unexpected and hilarious.
While my grandfather requested almost everything under the sun that could possibly be made sugar-free, my grandmother’s only request, was corn muffins. She’s obsessed! The type of person who wouldn’t hesitate to snag your muffin if she’s sees you not eating yours. I may be exaggerating a tad but you get my point, right?
At the time when she asked if I could make corn muffins, it was November. Without thinking twice, I quickly said she’d have to wait till January. Much to my surprise she exclaimed, “QUE?! ENERO?!” I stood there eyes wide open shocked by her reaction which suddenly turned into a burst of laughter. It did sound a bit crazy at the time that it would take nearly 2 months before I could make muffins. But after I explained how it was the holiday season and that my work is based on an editorial calendar that was already full till the end of the year, I think she understood… somewhat.
In any case, because she’s my grandmother and the cutest ever, I couldn’t let her down and finally got around to it. Being that I can’t make anything “too simple” I turned a traditional corn muffin into a sweet and savory skillet cornbread.
Never in my life did I ever imagine cornbread could taste so damn good with maple sausage! With each and every savory bite added with maple syrup, just makes this cornbread that much more enjoyable to eat. It was like having breakfast in my mouth. So SO good!
You’ve got to try this for yourself!
- 2 cups all-purpose flour
- 1 cup ground cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup gouda cheese, shredded
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter or margarine, melted and cooled
- 3/4 cup light sour cream*
- 1/2 cup skim milk*
- 8 maple precooked sausage links, thawed and diced
- maple syrup, for drizzling (optional)
- Heat oven to 400 degrees F. Grease 1 large skillet or 3 mini skillets with baking spray with or without flour; set aside.
- In a medium bowl, whisk flour, cornmeal, baking powder, baking soda, salt and cheese together; set aside.
- In a large bowl, beat eggs and sugar until thickened, about 2 minutes. Beat in butter, sour cream and milk.
- Gradually pour flour mixture into the wet ingredients and fold batter until just combined. Do not over mix. Fold in diced sausage.
- Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Be sure to not poke through sausage as this could give you a false result.
- Allow skillet(s) to cool over a wire rack to room temperature. Once cooled, pour maple syrup, if desired. ENJOY! For best results, serve warm.
*Full fat ingredients may be substituted.
Recipe source: www.urbanbakes.com