I love breakfast, but sadly the only time I ever get to make a big breakfast/brunch is on the weekends.
This Sausage and Johnny Cake recipe is sooooo good. The corn bread is moist on the inside and crunchy on the outside, it has a really nice sweet flavour. The crisp sausages go perfectly.
Then you top the whole thing with butter and syrup, well you will think you died and went to heaven!
Cut up a little fresh fruit and it is a perfect brunch!
What you need,
1 pkg. breakfast style sausage, I used maple flavoured Turkey sausage, but pork would be ok too. (You will need 14-16, little sausages)
1 cup corn meal
2 cups buttermilk
½ tsp. vanilla
1 1/3 cups all-purpose flour
½ tsp. baking soda
2 tbsp. baking powder
¼ cup granulated sugar
½ tsp. salt
1/3 cup butter (the original recipe called for lard, who has lard kicking around?? Anyway butter worked just fine!)
Start by preheating the oven to 400 degrees. Spray a 10 inch pie plate with non-stick cooking spray and set aside.
First cook the sausage. I find the best way to cook these little breakfast sausages is to heat a pan over medium high heat, add the sausages and about ½ cup of water, cook for 8-10 minutes until the water is mostly gone. Drain any excess water that might be left in the pan. Then continue to cook the sausage for another 8-10 minutes until well browned. Drain on a paper towel.
Meanwhile in a large bowl stir together the cornmeal and buttermilk and let it sit for 10 minutes.
In a separate bowl sift together the flour, sugar, baking soda, baking powder and salt.
Mix in the butter using a fork to create a crumbly mixture.
Add the egg and vanilla to the cornmeal mixture.
Add the dry ingredients to the wet and stir until just combined.
Arrange the cooked sausage in the pie plate in a pinwheel shape. You may need to cut the sausages to fit.
Pour the batter over the sausage and smooth off the top.
Bake in the oven for 30 minutes until puffy and brown around the edges.
Serve with a pat of butter and some syrup!
This was an amazing brunch. Nice and hearty, it would keep you full all day!
We loved it!
Recipe from Best of Bridges, via Carole.