Saturday, October 20, 2007

Sausage Apple Cornbread

I've always wondered how this recipe would perform if made into muffins, rather than in a casserole. Maybe some day I'll find out. Until then, this is a great dish. It's great to make and take to breakfast potlucks, as it doesn't have to be piping hot to still be tasty.

1 lb. block country sausage
4 to 5 tart apples, peeled, cored, and sliced
1 (7 1/2-ounce) package yellow cornbread mix, batter prepared according to package directions
1 cup maple syrup, for serving

Preheat oven to 450 degrees F.

Cook sausage in a skillet until done, crumbling it as much as possible. Drain and then arrange in a 9-inch square baking dish. Layer sliced apples on top. Pour corn bread batter over all and bake for approximately 30 minutes or until corn bread is done. Serve with warm maple syrup.

--Adapted from Paula Dean

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