See Also: Breads · Breakfast and Brunch · Cooking Club
Cornbread with Many Flavors
From Dorothy McNett's recipes at www.dorothymcnett.com. (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.
