Sausage Apple Cornbread Bake Recipes

SAUSAGE CORNBREAD BAKE

Steps:

• To begin, preheat your oven to 350 degrees.
• Grease a 9x9 square baking dish, and set it aside for now.
• In a skillet, sauté the sausage and onion with the butter over medium-low heat until the onions are tender and the sausage is slightly browned. Transfer the sausage mixture to a plate lined with paper towels to drain any excess grease.
• In your mixing bowl, combine the cornmeal, salt and chili powder.
• Stir in the eggs, milk, oil, creamed corn and green chilies.
• Add 1 cup of the shredded cheese and the sausage mixture. Fold it together.
• Spread the batter into your prepared baking pan. Sprinkle with the remaining cheese.
• Bake for 35-40 minutes or until it tests done with a toothpick in the center. If it begins to get too brown on top while it is baking, simply cover it with some aluminum foil for the remainder of the baking time.
• Enjoy!

SAUSAGE CORNBREAD BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 10 inch ovenproof skillet.
• In a medium skillet, brown the sausage and onion; drain well.
• In a large bowl, combine eggs, corn meal mix, corn, sour cream, milk, and oil. Pour half of corn meal mixture into the greased pan, and sprinkle with sausage mixture and cheese. Pour remaining batter over top.
• Bake for 30 to 40 minutes. Let stand 10 minutes before serving.

CORNBREAD STUFFING WITH APPLES AND SAUSAGE

Steps:

• Preheat oven to 350 degrees F.
• Heat olive oil over medium-high heat in 12-inch skillet.
• Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
• In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.

APPLE AND SAUSAGE CORNBREAD DRESSING

Steps:

• Preheat oven to 400 degrees.
• Mix cornbread, milk and eggs and bake according to the package.
• Cook sausage in a skillet. Remove from pan and slice.
• Remove cornbread from oven and cut into small squares and arrange on a baking sheet.
• Cut sour dough bread into cubes and arrange on a baking sheet.
• Bake bread for 8 minutes or until toasted.
• Reduce oven to 350 degrees
• Melt butter in a large skillet over medium heat.
• Add celery, onions, apples and brown sugar. Cook for 2-3 minutes until brown.
• Add wine and cook 2-3 more minutes.
• Add thyme, parsley, sage, rosemary, salt, pepper and chicken broth. Stir until fully heated.
• Add bread and sausage to a large bowl and pour the skillet mixture over it all.
• Gently toss and add more broth if it seems too dry.
• Transfer your dressing mix into a baking dish.
• Bake uncovered for 20 minutes or until the top is crispy.

UPSIDE-DOWN SAUSAGE-APPLE CORNBREAD

Steps:

• Grease bottom and sides of a 8" or 9" square baking pan.
• Brown the sausages in a medium skillet over moderately high heat, rotating them until browned and cooked through.
• Remove the sausage and discard all but 2 tablespoons of the drippings.
• Add butter and brown sugar to the pan.
• Heat, stirring until sugar is melted.
• Add apples and saute them over moderate heat, turning occasionally, until soft (about 10 min).
• Arrange sausages in rows across the prepared pan.
• Insert the apple slices, round side down, between the sausages, wedging them in tightly.
• Pour over juices from the skillet (the pan can be covered and refrigerated overnight at this point, if desired).
• Bring to room temperature before proceeding.
• Preheat oven to 400°F
• To make cornbread, stir together the flour, cornmeal, brown sugar, baking powder, and salt in a medium bowl.
• Add the egg, melted butter and milk.
• Stir with a wooden spoon until well combined.
• Pour the batter over the sausage and apples, smoothing the top to cover well.
• Bake for 25 minutes or until cake tester inserted in middle comes out clean.
• Remove from oven.
• Immediately invert onto a serving dish.
• Cut into squares and serve.

SAUSAGE CORNBREAD BAKE

Steps:

• Heat over to 350 deg.
• Grease a 10 inch oven proof skillet or 2 Quart baking dish.
• In a Medium Skillet Brown the sausage and onion,drain well.
• In a large bowl combine,eggs,cornmeal mix,corn,milk, and oil.
• Pour half of the corn meal mix, mixture into the greased pan,then sprinkle with the sausage mixture and cheese, Pour remaining batter over the top of mixture in skillet.
• Bake 30-40 minutes and then let stand 10 minutes.

SAUSAGE, BACON, APPLE AND CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
• Place the cubed cornbread and bread stuffing mix into a large bowl. Set aside.
• Place the chopped sausage links and ground sausage in a skillet; cook and stir over medium-high heat until evenly browned. Drain, and place sausage into a bowl. Using the same skillet, cook the bacon over medium heat until evenly browned. Drain bacon on paper towels. Drain excess bacon fat from the skillet. Stir the cooked sausage and bacon into the cornbread mixture.
• Using the same skillet, cook the celery and onion over medium heat until transparent and tender, about 5 minutes. Stir into the cornbread mixture.
• Stir the mushrooms, parsley, and apples into the cornbread mixture. Season with salt, pepper, and sage. Pour enough chicken broth over the cornbread mixture to moisten thoroughly, and toss to distribute evenly. Spoon the mixture into the prepared baking dish.
• Bake in preheated oven until top is toasted and the center is firm, about 45 minutes.

APPLE SAUSAGE AND CORNBREAD DRESSING

Steps:

• Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with butter. Set aside.
• In a large mixing bowl, drizzle the cornbread cubes with the melted butter, and stir to combine.
• Meanwhile, cook the sausage in a medium skillet over medium-high heat, stirring occasionally, until browned and cooked through, about 6-8 minutes. Transfer the cooked sausage to a plate.
• Add the onion to the skillet, and cook over medium heat, stirring often, until beginning to soften, 2-3 minutes. Add the celery and apple, and continue to cook, until tender and just golden, another 2-3 minutes.
• Add the cooked sausage, onion, celery, and apple to the cornbread mixture, followed by the spices, and stir to combine. Slowly pour the broth or water over top, and stir until evenly moistened. Season with salt and pepper, to taste.
• Pour the dressing into the prepared baking dish, and spread into an even layer.
• at this point, simply cover tightly with aluminum foil, and refrigerate for up to two days before baking.
• cover with aluminum foil, and bake until cooked through, about 35 minutes.⁴ Remove the foil, and continue baking for an additional 10-15 minutes, until the top is crisp and golden. Serve warm.

SAUSAGE & APPLE CORNBREAD BAKE

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a greased 8-in. square baking dish. Top with apples., In a small bowl, combine muffin mix, milk and egg just until moistened. Pour over apples. Bake, uncovered, until edges are golden brown and a toothpick inserted in center comes out clean, 30-40 minutes. Let stand 10 minutes before serving. Serve with maple syrup., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 400°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until edges are golden brown and a toothpick inserted in center comes out clean. Serve with syrup.