Well the other day I promised the #1 requested dinner at my house and my Papa requested some comfort food be added to the blog, so this solves both!
I came up with this recipe, as I do most, by digging through my pantry and fridge to see what I could make for dinner. I believe I only had a couple Italian sausages and not bulk sausage so know that you can make that swap. I've also used chorizo before...yummy!!!! There are many subs you can do with this recipe. If you do not eat meat, just take out the sausage. You could always add black beans in as the bottom layer to keep some protein in. If you want it spicier, add some pickled jalapenos. I have been known to sub out the Ro Tel with chunky salsa. If you don't want the cheese, leave it out or sub for another mild cheese that you happen to have. Basically, as in most recipes, keep the ratios the same and all will be well.
Jacked up cornbread:
1 box cornbread mix 15oz. (I really like Trader Joe's)
1/2-3/4 pound bulk sausage
1/2 onion chopped
3 cloves garlic chopped
1 can "Ro Tel" diced tomatoes and green chiles including all the liquid
1 can corn-drained
1/2 c. pepper jack cheese
1 large egg
4T. melted butter
Heat the oven to 350. Brown the sausage and onion and garlic together in a 12" cast iron skillet or
any oven proof skillet. You can bake it in a casserole or cake pan but it is better in the skillet because it gets a crispier bottom. Once browned, turn the heat off and make the cornbread batter.
In a large bowl combine the mix, egg, Ro Tel, drained corn, cheese, and melted butter. You should have a wet but not runny batter
Pour the batter directly over the browned sausage and onions in the skillet and put the while thing in the oven for 35-40 minutes. It should be nice and golden on top and a knife when inserted should come out clean (with no wet batter stuck to it).
Serve it in wedges with a salad as dinner or put a soft cooked egg on top , or serve with beans or chili!
Enjoy! xo MamaP
I came up with this recipe, as I do most, by digging through my pantry and fridge to see what I could make for dinner. I believe I only had a couple Italian sausages and not bulk sausage so know that you can make that swap. I've also used chorizo before...yummy!!!! There are many subs you can do with this recipe. If you do not eat meat, just take out the sausage. You could always add black beans in as the bottom layer to keep some protein in. If you want it spicier, add some pickled jalapenos. I have been known to sub out the Ro Tel with chunky salsa. If you don't want the cheese, leave it out or sub for another mild cheese that you happen to have. Basically, as in most recipes, keep the ratios the same and all will be well.
Jacked up cornbread:
1 box cornbread mix 15oz. (I really like Trader Joe's)
1/2-3/4 pound bulk sausage
1/2 onion chopped
3 cloves garlic chopped
1 can "Ro Tel" diced tomatoes and green chiles including all the liquid
1 can corn-drained
1/2 c. pepper jack cheese
1 large egg
4T. melted butter
Heat the oven to 350. Brown the sausage and onion and garlic together in a 12" cast iron skillet or
any oven proof skillet. You can bake it in a casserole or cake pan but it is better in the skillet because it gets a crispier bottom. Once browned, turn the heat off and make the cornbread batter.
In a large bowl combine the mix, egg, Ro Tel, drained corn, cheese, and melted butter. You should have a wet but not runny batter
Serve it in wedges with a salad as dinner or put a soft cooked egg on top , or serve with beans or chili!
Enjoy! xo MamaP
