Grilled Cornbread With Sausage Gravy |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Savory sausage gravy served over grilled squares of cornbread made with the added texture and sweetness of kernel corn and red bell peppers and spiced with a bit of cumin. Make the bread the day before for a really special breakfast or brunch treat. Serve it with a green salad for a colorful and tasty lunch or dinner. Ingredients:
1 (15 ounce) box cornbread mix |
1 egg |
1 cup milk |
1 cup cooked corn |
1/4 cup diced red pepper |
1/2 teaspoon cumin |
butter, for grilling |
1 lb bulk breakfast sausage (i use jimmy dean) |
7 tablespoons flour |
2 (12 ounce) cans evaporated milk |
1 cup water |
1/4 teaspoon garlic salt |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Corn Bread: Preheat oven to 425°F.
2. Grease a 8x8x2 inch baking dish.
3. Combine all ingredients, except butter, and mix well.
4. Pour into prepared dish and bake 25-30 minutes.
5. Sausage Gravy: Cook sausage in a large skillet over medium heat, stirring and breaking up sausage until no longer pink.
6. Reduce heat to low, add flour and stir 1 minute.
7. add milk, water, garlic salt and pepper.
8. Increase heat to medium high and stir until mixture come to a boil.
9. Reduce heat and cook 2-3 minutes.
10. To assemble: Slice cornbread into squares.
11. Melt butter in a frying pan or griddle and lightly brown squares on both sides.
12. Remove to serving plates and top with Sausage Gravy.
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