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Gluten-Free Skillet Cornbread with Breakfast Sausage

Yankel Polak

Yankel Polak

January 1, 2019
Gluten-Free Skillet Cornbread on a plate
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40 min

Total

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6

Servings

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Pork

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
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Our Sourcing Standards

Ingredients

  • 1 pkg ButcherBox Breakfast Sausage

  • 1¼ c medium-ground cornmeal

  • ¾ c gluten-free baking flour

  • ¼ c brown sugar

  • 1 tsp kosher salt

  • 3 tsp baking powder

  • 1⅓ c milk

  • 2 eggs

    beaten, room temperature

  • 8 Tbsp butter

    melted

Step By Step

Instructions

1
Preheat 10” cast-iron skillet on medium heat. Crumble breakfast sausage into skillet and sauté for 3-4 minutes, or until evenly browned. With a slotted spoon remove sausage from skillet and set aside to cool to room temperature.
2
Preheat oven to 375°F. Place the same skillet used to cook sausage in the oven to preheat. Keep any fat drippings from sausage in skillet, this will add more flavor to your cornbread.
3
While oven and skillet are preheating, mix cornmeal, flour, salt, baking powder and sugar in a large bowl.
4
Whisk in milk, eggs and 7 Tbsp of butter until well blended. Add cooked breakfast sausage and stir to combine.
5
Remove skillet from oven and grease with remaining 1 Tbsp of butter.
6
Pour batter into skillet and bake for 25-30 minutes, or until toothpick inserted into center comes out clean.
7
Let cornbread cool for 10 minutes before slicing. Serve with your favorite maple syrup!

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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