Cornbread with Many Flavors Recipe

From Dorothy McNett's Recipe Book.

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Cornbread with Many Flavors

From Dorothy McNett's recipes at (actually from my Mom's recipes of the 1950"s) Many flavors means you have the choice of so many ready-made ready-to-eat sausage links, etc. to work with. They can be the newly popular vegetable/vegan sausages or any variety of meat sausage links as desired.

1 cup cornmeal
1 cup unbleached all purpose flour, or whole wheat flour
1/4 cup raw sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup buttermilk
1/4 cup extra virgin olive oil
1 egg
2 - 3 sausage links, to make about 1/2 - 3/4 cup minced

Preheat oven to 425 degrees. Spread a few drizzles of olive oil into a 8 or 9 inch baking dish. Set aside. In mixing bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl or a 2 cup glass measuring cup, whisk together the buttermilk, olive oil and egg. Gently fold into the dry ingredients along with the minced sausage. Scrape into the pan. Bake 20 - 25 minutes or until nicely browned and bread tests done with lightly tapped on the top. Allow to cool about 10 minutes, cut and serve.

Recipe created 2015-06-02.

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