Breakfast Corn Bread

I liked the “Make it your own!” ideas in the "Midwest Living Comfort Food” and here’s one of them.  They used a basic corn bread recipe, giving you the option to choose any cornmeal desired; and to use 1 cup buttermilk, OR 1 cup of sour cream OR a 14 1/2 ounce can of creamed corn instead of the milk. You also can use a 9 x 9 x 2-inch baking pan or a 12 regular-size-cup muffin pan instead of a skillet.  I made mine in a skillet, because we like Texas-style crispy bottom crust cornbread, but simply greased it before heating it in the oven about 10 minutes; I melted my butter in the microwave.  I don’t like the idea of handling a hot skillet and trying to pour the butter into the liquids from it – do what you’re used to.

We liked one of their add-in ideas – using Italian sausage and onions, but we wanted the taste of breakfast pork sausage, so here is our version.  Delicious with traditional molasses, or honey.

Breakfast Corn Bread

     ¾    Cup  Flour, All-purpose

  1        Cup  Yellow Corn Meal

  2        Tablespoons  Sugar

     ½    Teaspoon  Salt

  1        Cup  Milk

  2        Large  Eggs

     ¼     Cup  Butter

  6         Ounces  Cooked Breakfast Sausage

     ½     Cup  Onion -- chopped and cooked

Grease 9" cast iron skillet.  Place skillet with butter in preheated 425° oven.  When butter melts, swirl in pan to coat, and pour butter into liquid ingredients.

Stir together flour, cornmeal, sugar, baking powder and salt in medium mixing bowl.  In a small mixing bowl, whisk together milk, eggs and butter.

Add liquid mixture to dry mixture and stir until just combined.  (Do not overmix).  Fold in sausage and onions.

Pour into hot skillet.  Bake at 425° for 18-20 minutes or until golden brown.  Serve warm.

9 Servings