Monday, February 25, 2013

Life This Week: February 26, 1940

Remember when I made Sausage Cobbler? The recipe was from an ad in this issue of Life. There were so many yummy-sounding recipes to try I couldn't stop at just one. Need an easy weekend breakfast? Love cornbread and maple syrup and sausage links? Thought you would. You should definitely try out this recipe.

Cornbread and Pork Sausage Links

1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1 egg
1 1/4 cups buttermilk
2 tablespoons butter, melted
12 pork breakfast links

Preheat oven to 450˚ F and grease an 8"x8" pan. Set aside.

Sift the flour, cornmeal, baking soda, salt and sugar into a large mixing bowl. In a smaller bowl, beat the egg and stir in the buttermilk. Beat the egg/buttermilk mixture into the dry ingredients and stir in the melted butter.

Pour batter into prepared pan, even out and place breakfast links on top. Bake for about 30 minutes, or until sausages are cooked and cornbread is starting to brown. Serve hot with maple syrup.

4 to 6 servings

Download and print

This week, you can also check out:

Real Silk's Spring Style Parade

The Thirties: An Album

Houston's Drive-In Trade Gets Girl Show with Its Hamburgers

Life Goes to a U.S. Finnish Festival

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  1. It looks like an American version of toad-in-the-hole, which is sausages cooked in batter. You have to get the pan and fat really hot before putting the batter in so it all puffs up and is light, not pancake-like.

    Mmm, now I want toad-in-the-hole!

  2. A hearty breakfast indeed! I thought of you this weekend because I unearthed some mint condition 40's LIFE magazine issues from sy storage space. The ads were fabulous. the "Take That Mr. Hitler" slant was my particular fav.

  3. I have breakfast sausage in my freezer and a box of Jiffy cornbread in the cupboard. I see this making a Wiener Wednesday appearance.

  4. This sounds FABULOUS!!!! I think we'd all love it at my house :)


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