As a participating member of the #MeatballMasters with Johnsonville® and Socialstars, I was given the task of switching up some ingredients to give a dish more of a protein punch. Though I now (freeze) in Massachusetts, I’m originally a Southern girl and that means I love my cornbread. Breakfast, lunch, dinner or even a snack; it’s a tasty addition to any meal. Packed with Johnsonville® Italian Sausage links it’s even better.
Typically we would grill our sausage links, but it’s so cold outside right now that we’d freeze in the process. So, this time I decided to bake the links in the oven. I recommend using a rack to separate your sausage links from the grease that bubbles out. I know it’s tasty, but trust me that these sausages have plenty of flavor to go around. Johnsonville® Italian Sausage links are already seasoned with a mixture of all natural spices that the family will love.
There are several ways you could ‘stuff’ your cornbread with sausage links, but I decided to create layers to get both flavors in every bite.
This Italian sausage turns an ordinary bread side dish into a delicious meat pie. Even my 17 year old’s never ending stomach is full after a slice of this!
Johnsonville® Itallian Sausage links made this recipe so much faster and easier thanks to the built in spices. The links are perfect added to your favorite dish, as the main feature of a hot sub or just by themselves with a side of your favorite vegetable. You can also use Johnsonville® Italian Sausage ground to make classic Italian dishes like meatballs and the links for Rigatoni. If you need an even faster dinner solution, Johnsonville® also makes amazing pre-cooked meatballs.
Need some inspiration? Check out my Meatball & Ziti Bake recipe
Sausage Stuffed Cornbread
- 1 1/4 cups all-purpose flour
- 3/4 cup corn meal
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt (optional)
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg (beaten (can substitute 2 egg whites))
- 1 lb package Johnsonville® Italian Sausage links
Prebake Your Sausage
- Heat oven to 350° and place sausage links on baking pan *rack optional
- Cook for 20 – 25 minutes until internal temperature of sausage reaches 160°
While sausage is cooking, prepare your cornbread batter:
- Grease 9 inch pan
- Combine dry ingredients
- Stir in milk, oil and egg – Mix well until completely combined
- Increase oven to 400°
- Slice sausage links
- Place 1/3 of your batter in the bottom of pan
- Cover batter with 1/2 of your sausage slices
- Add another 1/3 of batter
- Add another layer of sausage
- Finish with last 1/3 of batter
- Bake at 400° for 20 – 25 minutes until golden brown and center is firm