Sausage Upside-Down Cornbread |
Author: Anita Edge
Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hour 5 mins
Moist, very flavorful, and always a hit at parties.
- ¾ lb bulk pork sausge
- ½ cup chopped onion
- ½ cup diced green chiles
- 2 tbsp flour
- 1 6 oz can tomato paste
- ¼ cup sun-dried tomatoes, finely chopped
- ¼ tsp salt
- ½ tsp chili powder
- ⅛ tsp pepper
- ½ cup sliced pitted ripe olives
- 1 cup yellow cornmeal
- 1 tsp salt
- ½ tsp baking soda
- ¾ cup milk
- ⅓ cup vegetable oil
- 2 eggs
- 1 cup creamed corn
- ½ cup mild diced green chiles
- 1 cup grated Monterey Jack cheese
- optional: additional 1 cup grated Monterey Jack cheese
- Preheat oven to 375 degrees. Line a 9"x9" baking dish with parchment paper.
- Cook sausage, onion, and green chiles in a skillet until sausage is brown; while cooking break the sausage into very small bits to make it easier to cut the bread into pieces to serve.
- Stir in flour; then then mix in tomato paste, sun-dried tomatoes, salt, chili powder, and pepper.
- Stir in the olives, then spread the mixture in the bottom of the baking dish and set aside.
- Optional: If you want it a bit cheesy, spread the additional 1 cup of shredded Monterey Jack over the sausage mixture.
- In a bowl, mix cornmeal, salt and soda.
- Blend milk and chiles in a blender. Pour milk/chile mixture and oil in with dry ingredients and mix.
- Add eggs, corn and cheese and mix well.
- Pour over the sausage mixture.
- Bake at 350 degrees for 35 minutes or until starting to brown on top and set in the middle.
- After removing from oven, let cook, then invert onto a serving dish. If desired, cut into 1½ inch squares to serve.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/breads/sausage-upside-down-cornbread/
2.2.8