This recipe is delicious all year round, and it is a lifesaver for when you have a house full of visiting relatives. It’s simple to prepare—virtually no measuring!—and it makes a satisfying breakfast or brunch.
CORNBREAD AND SAUSAGE CASSEROLE
1 lb. pork sausage (we like Jimmy Dean’s Sage) or your favorite turkey sausage*
1 can (15 oz.) cream style corn
1 carton (8 oz.) sour cream (we like Breakstone’s lowfat)
1 pkg. (8 ½ oz.) corn muffin mix (such as Jiffy)
Optional: 1/4 cup diced red, green or jalapeño pepper OR 1/2 teaspoon chili powder
Preheat oven to 350 F degrees. Grease a 9 x 13 baking pan. (We prefer glass.)
In skillet, crumble and cook sausage over medium heat until browned. Drain on paper towels. Spread evenly over the bottom of the baking pan.
In a bowl, combine corn, sour cream, and eggs, then add corn muffin mix (and the peppers or chili powder if desired). Pour mixture over the sausage in the baking pan. Bake 60 minutes or until golden brown. We serve it up with a side of fresh fruit, such as grapes or chopped cantaloupe.
*NOTE: We have also made this recipe with Morningstar Farms soy sausage, and it’s delicious. No need to pre-cook it; simply thaw and crumble on the bottom of the baking pan before adding the cornbread mixture.
We asked Jennifer what five books she wanted Santa to leave under her tree.
The Greater Journey: Americans in Paris, by David McCullough
The Twelve Rooms of the Nile, by Enid Shomer
Mistress of the Sea, by Jenny Barden
The Secret Keeper: A Novel of Kateryn Parr, by Sandra Byrd
Ashes of Twilight, by Kassy Taylor