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| I once had the most delicious cornbread/sausage in a soup kitchen in Oregon. I have tried to duplicate it many times, but it never comes out the same. The name of the place where I ate it was called The Soup Tureen--any soup tureen cooks out there? |
Follow-Up Postings:
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- Posted by ginger_st_thomas (My Page) on Thu, Oct 25, 07 at 17:10
| Was there cheese in it? |
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- Posted by flowergirl70ks (My Page) on Thu, Oct 25, 07 at 19:06
| I can't remember if there was cheese or not. |
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- Posted by ginger_st_thomas (My Page) on Fri, Oct 26, 07 at 18:08
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| I know this is not what you're looking for, but if you like sausage and cornbread maybe you'd like to try this for brunch some day! MARILYN'S PIGGY PUDDING 14 to 16 link pork sausages Fresh 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. Bake 20 to 25 minutes until cornbread is golden and cooked through. Serve warm with maple syrup. Can be doubled - it will be fine in a 9X13-inch baking dish. |
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