2 tsp Mariner’s Chowder Spice Blend
¾ tsp Vik’s Garlic Fix! Spice Blend
1 TBS Sweet Onion Sugar
2/3 cup of preferred milk
1 lb ground sausage
1 ½ cup water
½ tsp baking soda
1 tsp cream of tartar
1 cup yellow cornmeal (gluten-free optional)
1 cup flour (gluten-free or all-purpose)
1 egg, beaten
¼ cup salted butter, melted
Ground Pepper to taste
Shredded cheese for topping (optional)
PREHEAT oven to 400°.
ADD 1 cup of water and milk of your choice; 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 remaining water, 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 until knife inserted into middle of cornbread is dry (comes out clean).
IF DESIRED, remove cornbread from oven in the last five minutes, add shredded cheese to top of cornbread and return to oven. Remove when cheese is bubbly and slightly browned.
Let cornbread rest/cool for 5-10 minutes. Cut into slices (like a round cake) and enjoy!
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