Breakfast sausage cornbread

By Vanessa Gianfrancesco
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  • 1 cup (240 milliliters) cornmeal
  • 1-1/3 cups (320 milliliters) all-purpose flour
  • 1/3 cup (80 milliliters) sugar
  • 1-1/2 teaspoons (7.5 milliliters) baking powder
  • 1/2 teaspoon (2.5 milliliters) baking soda
  • 3/4 teaspoon (3.75 milliliters) salt
  • 1 teaspoon (5 milliliters) black pepper
  • 2-1/4 cups (530 milliliters) buttermilk
  • 16 breakfast sausage links (uncooked)
  • 1/3 cup (80 milliliters) melted butter
  • 1 egg, lightly beaten
  • Maple syrup, for serving
  • Pats of butter, for serving


  1. Preheat oven to 400 F (205 C).
  2. In a large bowl, mix together cornmeal, flour, sugar, baking powder, baking soda, salt, pepper, and buttermilk, then let sit for five minutes.
  3. In the meantime, in a 23 centimeter cast-iron skillet, fry breakfast sausages until cooked through. Remove from heat, and wait until they are cool enough to handle, then arrange sausages so they are spaced evenly around the pan, cutting them in half if needed.  
  4. Add egg to buttermilk mixture and stir to combine, then whisk in butter. Pour batter over sausages into skillet.
  5. Place in the oven to bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Cut into wedges and serve with a pat of butter and a healthy glug of maple syrup. 


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