Breakfasts — By Ben on 24 November 2008
Sausage Cornbread

Breakfast is the most important meal of my day. Back home we weren’t allowed to leave the house without eating a HUGE breakfast first. That was one of my dad’s unbreakable rules. He’d rather be late than hungry.  Even though I don’t put as much effort and thought in making breakfast (who wants to wake up at 4 am to make breakfast?) I like to try new things now and then to keep it interesting.

Yesterday morning was one of those days that I wanted to experiment with breakfast so I decided to make a buttery cornbread with sausage and bell peppers. The result was a tasty and hearty breakfast.

Sausage Cornbread
Author: 
Recipe type: Breakfast
Cuisine: American
Serves: 4-6
 
Ingredients
  • •1 TBSP olive oil
  • •1/2 onion, minced
  • •2 garlic cloves, chopped
  • •1 lb spicy Italian sausage
  • •1 green bell pepper, cut in bite size pieces.
  • •1/2 cup butter, softened
  • •1/3 cup sugar
  • •2 eggs
  • •3/4 cup milk
  • •1 cup all-purpose flour
  • •1/2 cup cornmeal
  • •2 tsp baking powder
  • •1 tsp salt
Instructions
  1. In a large heavy skillet sautee onion and garlic in olive over medium heat until translucent. Cut sausage in small pieces and add them to the skillet. Stir constantly until well cooked. Add bell pepper and cook for 3 to 5 minutes.
  2. Pre-heat oven to 400°F.
  3. Cream butter and sugar in a bowl.
  4. In a different bowl, mix eggs and milk. Add flour, cornmeal, baking powder and salt.
  5. Combine creamed mixture and egg mixture and mix until well blended.
  6. Add sausage to the batter and mix well. Pour into a greased baking pan or cast iron skillet and bake for 20 minutes or until a toothpick inserted near the center comes out clean.
  7. Sprinkle some cheddar or mozzarella cheese on top. Serve hot and enjoy!

 

Now in a different topic, a couple of weeks ago I received these:

I have never used any of those olive oil brands, but now I am in love with both of them now. The extra virgin olive oil from STAR is a Spanish import. Remember these pumpkin rolls? I dipped them in this olive oil and the taste was just amazing!

The Pompeian extra light olive oil is just perfect for cooking, sauteing, and baking. This is the one I use for this breakfast recipe. I like its light flavor that doesn’t overpower the other flavors in the dish. Those were two great finds that I will be using more often in my kitchen.

The package also included the cookbook The Complete Idiot’s Guide to Tapas. I am not very familiar with Spanish cuisine. But this little book has opened a whole new world to a new fantastic world of food. Thanks Tina for this great products. I have already shared some of these products with a couple of my readers and hopefully I will be able to share them with more of you. Cross your fingers!

¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(24) Readers Comments

  1. They say that if you eat a hearty breakkast it will tide you over for the rest of the day..I firmly believe that but don’t always adhere to it. Your cornbread would be an excellent start Ben!!!

  2. I have been wanting a good corn bread recipe for quite a while now and I think I have just found one! Beautiful photograph Ben.

  3. I like the sound of adding sausage to corn bread!

  4. Love the sound of this… Made some chorizo cornbread for thanksgiving and it was quite a hit :)

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