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 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
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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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