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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Upside-Down Sausage Onion Cornbread Recipe

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This recipe for Upside-Down Sausage Onion Cornbread is from St. Mary's Church, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. yellow cornmeal
1 c. all purpose flour
2 T. sugar
2 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
⅓ c. butter or margarine
1 large egg
1 c. buttermilk or plain yogurt
8 oz. sausage
1 c. onion, chopped
½ c. fresh mushrooms, sliced or minced
Directions:
Directions:
Preheat oven to 350º. Mix dry ingredients together in medium sized bowl. Cut in butter until mix resembles course crumbs. Set aside.

Beat egg and buttermilk in a small bowl. Add to cornmeal mix and stir just until blended.

In a large skillet, crumble sausage and cook over medium heat 2 minutes until some fat is rendered. Add onion and cook 4 minutes, stirring constantly until meat browns and onion is translucent. Stir in mushrooms and remove from heat. Spread over skillet bottom and spread cornbread batter on top.

Bake 25-30 minutes until golden brown and top is firm to touch. Cut in squares to serve.

We like to crumble a serving in the bottom of a soup bowl then serve squash soup over it. See Gloria's Squash soup recipe in this cookbook.

 

 

 

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