Sausage-Apple Cornbread



6 servings

Recipe from

Oxmoor House


1 pound bulk pork sausage
6 peeled apple rings
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
Warm applesauce (optional)


Brown sausage in a large skillet over medium heat, stirring to crumble. Drain, reserving 2 tablespoons drippings. Set aside.

Arrange apple rings in bottom of a greased 9-inch pie plate; sprinkle one-third of sausage over apples. Set aside.

Combine flour, cornmeal, sugar, baking powder, and salt in a medium mixing bowl. Combine milk, egg, and reserved drippings; stir into dry ingredients, mixing well. Stir in remaining sausage. Pour cornbread mixture into prepared pie plate

Bake at 425° for 30 minutes or until cornbread is golden brown. Remove from oven, and immediately invert pie plate onto a serving dish. Cut cornbread into wedges, and serve with warm applesauce, if desired.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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