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Cornbread as a complete meal – what could be better? A combination of sweet and savory, this recipe is guaranteed to please family and friends.
From The Spice & Tea Exchange®6 TBS Buttermilk Powder2 tsp Mariner’s Chowder Spice Blend¾ tsp Vik’s Garlic Fix! Spice Blend1 TBS Sweet Onion Sugar
From the Grocer1 lb ground sausage1 ½ cup water1 TBS baking soda1 tsp cream of tartar1 cup yellow cornmeal (gluten-free optional)1 cup flour (gluten-free or all-purpose)1 egg, beaten¼ cup salted butter, meltedGround Pepper to tasteShredded cheese for topping (optional)
PREHEAT oven to 400°F.ADD Buttermilk Powder to water; whisk to combine and set aside.COOK/brown sausage in a medium cast iron skillet over medium heat, breaking up larger pieces as needed.ADD baking soda, cream of tartar, cornmeal, and flour to a medium mixing bowl.ADD Mariner’s Chowder Spice Blend, Vik’s Garlic Fix! Spice Blend, and Sweet Onion Sugar. Mix well and set aside.WHEN sausage is cooked, add buttermilk, egg, and melted butter to the dry ingredients, mixing well, but not overmixing.POUR batter over browned sausage in cast iron skillet. Gently mix the sausage into the batter; smooth top of mixture and sprinkle with black pepper.PLACE skillet in pre-heated oven and bake for 25-35 minutes or when knife comes out clean when inserted near center of cornbreadIF DESIRED, remove cornbread from oven within the last five minutes of baking, add shredded cheese to top of cornbread and return to oven.REMOVE when cheese on top is bubbly and slightly browned.LET cornbread cool for 5-10 minutes. Cut into slices (like a cake) and enjoy!
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