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Message
re: Sausage bread recipe????
Posted on 11/16/11 at 11:17 pm to Gris Gris
Posted on 11/16/11 at 11:17 pm to Gris Gris
quote:
Icansee4miles
(Posted on 11/16/11 at 10:58 p.m. to Gris Gris)
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quote:
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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.
quote:
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.
quote:
(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.
quote:
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!
Posted on 11/16/11 at 11:20 pm to Gris Gris
quote:
Gris Gris
One of my favorite F&D Board posters. Thanks for doing that.
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