Sausage Cornbread: Fresh Vegetables Best Friend

Nashville, TN – When farmer’s markets and road side stands abound with fresh vegetables, we rush to take advantage of the season’s bounty while it lasts.

“Southerners are so fond of fresh vegetables that all-vegetable meals are often served in the summer,” says Martha White® baking expert Linda Carman. “And although we can do without meat, a skillet of crisp brown cornbread is a must.”

If you want to add a little meat to your summer vegetable supper, make a skillet of Country Sausage Cornbread. All you do is add a half pound cooked sausage to the cornbread batter and bake it up thin and crisp in a cast iron skillet. Absolutely delicious with fresh field peas, green beans, corn, sliced tomatoes – and don’t forget the fried okra.

For additional great Southern cornbread recipes, go to www.marthawhite.com and click on the recipe section.

Country Sausage Cornbread

Ingredients

1/2 lb. bulk pork sausage, hot or mild
1 egg
1 1/2 cups Martha White® Self-Rising Corn Meal Mix
1 cup milk
1/4 cup Crisco® Oil

Directions

Heat oven to 450° F. Grease 10 1/2-inch cast iron skillet, cook and break up sausage over medium heat until thoroughly cooked. Drain sausage; discard drippings. Grease skillet. Place in oven to heat for 8 to 10 minutes.

In medium bowl, beat egg. Add corn meal, milk and oil; stir until smooth. Stir in sausage. (Batter should be pourable. If batter is too thick, add additional milk.) Pour into hot skillet.

Bake at 450° F. for 20 to 25 minutes or until golden brown. 8 servings.

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