A sweet-and-salty breakfast combo, this easy cornbread is filled with sausages, and topped with melted butter and maple syrup to serve.
- 1 cup (240 ml) cornmeal
- 1⅓ cups (320 ml) all-purpose flour
- ⅓ cup (80 ml) sugar
- 1½ tsp (7.5 ml) baking powder
- ½ tsp (2.5 ml) baking soda
- ¾ tsp (3.75 ml) salt
- 1 tsp (5 ml) black pepper
- 2¼ cups (530 ml) buttermilk
- 16 thin pork sausages, uncooked
- ⅓ cup (80 ml) melted butter
- 1 egg, lightly beaten
- maple syrup, for serving
- butter, for serving
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 205ºC (400ºF).
2. In a large bowl, mix together cornmeal, flour, sugar, baking powder, baking soda, salt, pepper and buttermilk, then let sit for 5 minutes.
3. In the meantime, in a 23 cm (9-inch) cast-iron pan, 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 pan.
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.