"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sausage Upside Down Cornbread Recipe

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This recipe for Sausage Upside Down Cornbread, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Tharp
Added: Tuesday, April 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb bulk pork sausage (Owens, Jimmy Dean, etc)
1 C chopped onion
1/3 C chopped green peppers
2 T flour
1 6oz can tomato paste
1 tsp salt
1 tsp chili powder
1/8 tsp pepper
4 oz cheddar cheese in 1/2 inch cubes
1/2 C sliced pitted ripe olives
2 (8 1/2 oz) pkg corn muffin mix (Jiffy, etc)

Directions:
Directions:
Preheat oven to 400. Cook sausage, onion, peppers in a skillet
until sausage is brown and crumbly. Stir in flour, mix in next 4
ingredients. Remove from heat; stir in cheese and olives.
Spread evenly in a 9 inch square pan. Prepare muffin mix
according to package directions; spread over sausage. Bake for
30-35 minutes. Let stand in pan 5 minutes; loosen edges. Invert
onto plate. Serve.

Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
about 20-25 minutes
Personal Notes:
Personal Notes:
This recipe was a favorite of Richard's and he enjoyed making it for friends. Add a green salad and you have a good winter night meal.

 

 

 

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