Sausage-Apple Cornbread

Recipe from Oxmoor House

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  • 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)


  1. Brown sausage in a large skillet over medium heat, stirring to crumble. Drain, reserving 2 tablespoons drippings. Set aside.
  2. Arrange apple rings in bottom of a greased 9-inch pie plate; sprinkle one-third of sausage over apples. Set aside.
  3. 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
  4. 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.
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