Sausage Cornbread

Things have been super hectic here!  We are renovating our master bedroom and bathroom, which sounds exciting (and it is) but, it's mostly just a big old pain in my you know where.  We are sleeping in my son's room surrounded by baseball memorabilia and video games.  No matter how much I clean, the house is always dirty.  And the hammering, the incessant hammering that never seems to stop (did I mention we are having roof work done, too?).  It's like living in one long, dusty headache.

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!

SAUSAGE CORNBREAD

1 (8 oz) container sour cream
2 eggs
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!

Nanny Steph's Breakfast Casserole

I got this recipe many, many years ago in college (wait, not that many years ago).  My friend, Steph, and I took a public speaking class and had to give a how-to speech.  She spoke on how to make this breakfast casserole.  Afterward, she gave out the recipe to the class on a slip of paper.  I recently found that slip of paper tucked into a cookbook.  I decided to make it and share it with my kids (who call her Nanny Steph).  They loved it!

*Note:  I halved this recipe.

NANNY STEPH'S BREAKFAST CASSEROLE

6 slices of bread (white, wheat, whatever you have)
8 eggs
1 lb Jimmy Dean breakfast sausage
2 cups milk
1/2 tsp Cajun Seasoning, optional
shredded cheddar cheese

Preheat oven to 350 degrees.

Cook sausage and crumble.  Drain off the grease.

Break the bread into small pieces and place in the bottom of a 9x13 baking dish.

Scatter the cooked sausage over the bread.

In a large mixing bowl, whisk together eggs, milk and seasoning.

Pour the egg mixture over the sausage and bread.

Top with as much shredded cheese as you like.

Bake at 350 degrees for 45 minutes to 1 hour.  (45 minutes was perfect for me).

You could substitute bacon or ham for the sausage and use any kind of cheese you have (pepper jack would be so good).  This casserole is really easy to make.  It's a hearty breakfast that fills you up.  Plus, it's yummy!  Thanks Nanny Steph!