re: Sausage bread recipe????

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Icansee4miles

(Posted on 11/16/11 at 10:58 p.m. to Gris Gris)

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How did you do the cornbread version
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I actually followed your suggestion in that thread and looked it up on the Jimmy Dean website-pretty close to their recipe, although they suggest making muffins, but I used my black iron skillet I browned the sausage and onions in coated with a little butter. Did mix all the ingredients in a mixing bowl and poured into a hot skillet to get that good crust. Used Martha White mix packets-one buttermilk, one yellow, as that is what I had, would probably use both yellow next time. Mix of sharp cheddar and smoked gouda (again, what I had on hand). Baked in a 425 oven for about 19 minutes, let cool for 5 minutes before slicing. I think the bread version would be better for breakfast, this was perfect with the gumbo.

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Actually, it came out so light that I'm not sure how well it would have held together without that crust on it. And that almost burnt, buttery crust...

Thanks for the tip-like I said, couldn't have been better with that gumbo.

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(Posted on 11/16/11 at 11:08 p.m. to Icansee4miles)

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Wonder if using a bit less milk or sour cream rather than milk would hold it together better, but I would definitely want the crusty cornbread version. Nothing better than cornbread baked in the hot cast iron skillet.

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Icansee4miles


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I think if I did it again, I would cut back on the milk slightly, although the batter was pretty thick with the sausage and cheese in there. I didn't use sour cream because I was out (kids ate it on tacos and I was too lazy to go to the store) but I will next time. I think the buttermilk version is always more fluffy than the straight up yellow cornbread, so that could have contributed. The fun with making anything is making it better next time!

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