Anyway, I haven't been cooking much because we've been so busy moving furniture, putting things in storage, etc. But, I did make some sausage cornbread the other night that was simply delicious. A few simple ingredients, easy assembly, one skillet. It's a winner!
1 (8 oz) container sour cream
1 can cream style corn
1 cup self-rising cornmeal mix
1 pound breakfast sausage (Jimmy Dean)
Preheat oven to 425 degrees.
In an oven-proof skillet (I use a 10 inch cast iron skillet), brown the sausage over medium-high heat.
Remove the sausage to a plate lined with paper towel so it can drain, but leave the sausage grease in the skillet. This will keep the cornbread from sticking and give it awesome flavor! (I use a pastry brush to make sure the sides of the skillet are greased, too).
In a large bowl, mix together the sour cream, eggs and cream corn.
Add the cornmeal mix and stir to combine. Try not to over mix it.
Add the cooked and drained sausage. Gently mix.
Pour into the greased skillet.
Bake at 425 degrees for 35-40 minutes or until golden brown.
Let it rest for 5-10 minutes before cutting it.
You've got one bowl and one skillet to clean. I hate recipes that use a million utensils and mixing bowls and pots and baking dishes. This is easy!
I cut a small corner off to show you the inside. It's moist (from the sour cream), a little bit sweet (from the cream corn) and savory (from the sausage). I served it along side red beans and rice, but it could totally be a main dish. You could even add some veggies and cheese. This is perfect to take to a pot luck because it's yummy at room temperature, too. A good recipe to keep on hand. Enjoy!