RECIPE: Looking for cornbread with sausage

flowergirl70ksNovember 18, 2008

I had this many years ago in a small soup shop in Albany, Oregon. I have never been able to duplicate it. It had sausage, cheese and I think whole kernel corn. Do any of you have a similar recipe? The little restaurant was called the Soup Tureen.

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You can just make any basic recipe for cornbread....even a box of that Jiffy mix, and stir in about 1/2 cup of drained canned corn about 1/2 cup of grated cheese and about 1/2 cup of cooked sausage welld rained and crumbled.
Bake as usual....andw ith a bowl of tomato soup, it;'s a meal!
Linda C

    Bookmark   November 18, 2008 at 4:29PM
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This recipe sounds good. I love corn in cornbread and I'd go for the jalapenos too, but you could leave them out of you don't want the heat.

Cornbread Sausage Casserole
Yields: 8 servings

1 pound ground pork breakfast sausage
1 (16 ounce) package dry corn bread mix
1 (15 ounce) can cream style corn
5 fluid ounces water
1 medium onion, diced
4 fresh jalapeno peppers, diced
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
3. In a medium bowl, mix corn bread mix, cream style corn and water.
4. Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish.
5. Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

    Bookmark   November 19, 2008 at 8:17AM
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Mine calls for ground beef but sausage should substitute:
1/2 lb ground beef
1 cup + 1 TBL cornmeal, divided
3/4 tsp salt
1/2 tsp baking soda
1 cup milk
One 17 oz can cream style corn
2 eggs, well-beaten
1/4 cup vegetable oil
2 cups shredded Colby cheese
1 large onion, chopped
2-4 jalapeno peppers, seeded & chopped, OPTIONAL

Preheat oven to 350°. In a 10" cast iron skillet, brown & crumbe the beef; drain. Remove from pan & set aside. While skillet still has some beef drippings in it, lightly dust the bottom of the pan with 1 TBL cornmeal. Combine 1 cup cornmeal, salt & baking soda; add milk, creamed corn, eggs & vegetable oil & mix well. Pour 1/2 of batter into skillet. Sprinkle w/shredded cheese, chopped onion, beef & jalapeno peppers, if using; top with remaining batter. Bake 50-60 minutes. Cool & cut for serving.~~Cafe Oklahoma

    Bookmark   November 19, 2008 at 4:34PM
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I'll give all these a try and let you know how they came out. Could I sub the oil for sour cream?

    Bookmark   November 19, 2008 at 9:11PM
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This isn't exactly what you are looking for, but it has some of the same ingredients and is excellent so I thought you might be interested in trying this one too...

It is a Paula Deen recipe

Piggy Pudding
14 to 16 link pork sausages
2 large or 4 small apples (Yellow Delicious or Granny Smith); peel, core and slice
1 (8 1/2 oz.) package yellow cornbread mix
Ingredients to prepare cornbread mix
Sage to garnish and maple syrup for serving

Preheat oven to 400°. Cut sausage links into bite-size pieces and pierce with a fork to let the fat out as they cook. Brown sausage links in a skillet until no longer pink; drain well on paper towels and lay in a single layer in the bottom of an 8-inch baking dish. Arrange apples on top of sausages. Prepare cornbread according to directions on the box and pour over all. Sprinkle with finely minced sage for garnish. Bake 20 to 25 minutes until cornbread is golden and cooked through. Serve warm with maple syrup.
*Recipe from Paula Deen. Her recipe called for an oven temperature of 450° and bake 30 minutes in an ungreased pan (cornbread was getting too brown on top and still soggy in the middle). She also left the sausages whole and used tart apples such as Granny Smith. Garnished with sage after baking.

    Bookmark   November 22, 2008 at 1:44PM
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I think I might try the Piggy Pudding with browned bulk sausage instead of the links. I think I'll make it for breakfast on Friday after Thanksgiving. Thanks for posting that, Marilyn. (copying and pasting!)


    Bookmark   November 23, 2008 at 8:09AM
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Hey Seagrass!

You will NOT be disappointed! I *think* I may have doubled the Cornbread Mix (2 boxes) just because I wanted a little more cornbread to sausage/apple ratio. Also, Marilyn was the first one to post it and I forgot to remove her name (or add mine to the end) so yes, Marilyn gets the kudos for posting it originally :-)


    Bookmark   November 23, 2008 at 4:09PM
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teresa nc--What size baking pan do you use? Your recipe just says medium size pan??

    Bookmark   November 28, 2008 at 6:16PM
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I would think an 8" x 8" or 9" x 9" square baking pan or a casserole dish of similar size. You could use a large 10" cast iron skillet if you have one.


    Bookmark   November 29, 2008 at 8:49AM
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Sausage Cornbread

1 pound crumbled, browned sausage
1 chopped onion (brown with the sausage)
2 eggs
1 package sweetner (or can use a teaspoon sugar)
1 1/2 cup cornmeal
1 large can creamed style corn
3/4 cup buttermilk
1/4 cup oil
8 oz. shredded cheddar cheese
Heat iron skillet with about a tablespoon bacon grease in 350 degree oven until very hot. Mix meal, eggs, milk, oil, and corn. Pour 1/2 the mixture in hot pan, put cooked sausage/onion on top, then add other 1/2 of cornmeal mixture. Bake about 1 hour, depending on how fast oven cooks. (My oven is self-cleaning and seems to get hotter than usual, so I have to watch how long things cook).

    Bookmark   July 4, 2009 at 12:38PM
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