Servings 4-6 Time: 45 minutes Difficulty Level: Easy
I’ve been super busy. Who hasn’t been? Christmas is in a week and of course I’ve waited until the last-minute to do my gift shopping. It’s my yearly tradition! But that hasn’t kept me out of the kitchen. Hey, a girl’s gotta eat, and eat good! I needed something quick but tasty…something to “grab and go”. I used the Jiffy cornbread mix to save time but didn’t forget to sneak in your daily serving of protein and veggies. If you want to make your grandma’s cornbread recipe that’s been passed down generation after generation, by all means, go for it!
I loved, loved, loved this corn cake. J-Wiz loved it and apparently so did his buddies at work. I swear, I think feed the whole rail road sometimes. But I don’t mind. I usually make sweet cornbread, always adding a little extra sugar or honey. This flavor was much more savory and this plain ol’ cornbread defiantly became a meal.
What you’ll need:
-9 inch SEASONED cast iron skillet
-your favorite cornbread recipe or 2 boxes of Jiffy Cornbread Mix
-1/2 lbs of ground sausage (browned)
-3/4 cups frozen mixed vegetable
-3/4 cup shredded cheddar cheese plus 1/2 cup
-1 extra egg, along with what your recipe calls for
-1 tsp garlic powder
-1/2 tsp onion powder
-1/4 tsp cumin
small handful of flat-leafed parsley, chopped
1-2 scallions/ green onion, sliced
salt and pepper
Pre-heat your oven to 350 degrees.
In your cast iron skillet, on med-high heat, brown your sausage and set aside to cool. KEEP THE SAUSAGE GREASE AND LITTLE BITS OF SAUSAGE IN THE PAN. I didn’t say anything about this being healthy! We’ve been gorging ourselves on Christmas cookies anyway! What I said was, you would still get your veggies! Try not to pick at the sausage. I know, it’s just as tempting as a plate of bacon. Looking at you. Taunting you. Whatever, go ahead! Indulge yourself. We’re starting the gym after New Year anyways! Right?! The rest is pretty easy. Prepare your cornbread recipe. Dump in the COOKED sausage, vegetable mix, the 3/4 cup cheddar cheese, garlic, onion, cumin, parsley, scallion and season with salt and pepper. Don’t forget to add the extra egg! Because of all the additions to the cornbread batter, it can get crumbly when you go to eat it. The extra egg will help hold everything together.
On med-high heat, heat up the cast iron skillet again. Get the sausage remnants nice and hot. Pour the cornbread mix into the hot skillet and cook for about 1-2 minutes. Not long at all. This makes the cornbread nice and crispy on the bottom, full of flavor and just absolutely delicious. Top with the remaining 1/2 cup of cheddar cheese. Remove the skillet from the burner and pop into your pre-heated oven. Bake for about 30 minutes or until the top is slightly golden brown. It can’t hurt to test with a toothpick, like you would with a cake. Stick in the center, and when it comes out clean, it’s done.
Be patient. Let it cool a little. We’re not animals.
If you really want to get creative, this being a “cake” and all, frost the top with softened cream cheese!
Now grab a piece and go! Get the hell outta here! You got stuff to do!