CORNY CORNBREAD
12 oz Turkey sausage
1/4 c Vegetable oil
2 c Self-rising flour*
1/2 c White cornmeal
1 lg Egg
1 cn Corn; undrained (11
; ounces)
1 c Shredded cheddar cheese
3/4 c Milk; or more as needed
-SALAD-
Lettuce; head
1 Bell pepper
1/2 Onion
1 Tomato
1 c Mayonnaise
1 tb Mustard
Salt & pepper; to taste
*Flour Power Tip – You can substitute regular all-purpose flour for the
self-rising flour. Use 2 cups of regular all-purpose flour and mix in 1
tablespoon baking powder. Then make the recipe exactly as above.
HEAT oven to 425?. Into a large cast-iron skillet, pour the oil. Heat in
oven until oil is hot but not smoking.
MEANWHILE, in a large bowl, mix the flour, cornmeal, egg, corn, cheese, and
milk. If the mixture is too stiff, thin with a little more milk, although
the batter should be somewhat stiff, and not too thin.
CAREFULLY remove the hot skillet from the oven. Scrape the batter into the
skillet and spread evenly.
BAKE in the 425? oven until golden brown, about 20 to 25 minutes. Remove
the skillet to a wire rack to a wire rack to cool for 10 minutes. Cut the
cornbread into wedges and serve warm.
SEPARATE DISH mix in tomatoes, onions, bell pepper, salad, mayo, mustard,
lettuce, crumble on top salt and pepper to taste.
FINAL DISH cover platter with lettuce, scoop mixture and spread over
lettuce.
ENJOY!
GMT RECIPE
Yields
8 servings