Spicy upside down sausage cornbread recipe

Spicy Upside-Down Sausage Cornbread recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Spicy upside down sausage cornbread recipe, recipe Rating: 4.5
Number of votes:108

Ingredients for Cornbread:

1 cup yellow corn meal

1 cup all-purpose flour

1 Tablespoon granulated sugar

1 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon dried oregano leaves, crumbled

1/4 teaspoon freshly ground pepper

1 cup milk

1/4 cup olive or vegetable oil

2 large eggs

For topping:

One 12-ounce package hot breakfast sausage, thawed if frozen

1 ounce (1/4 cup) sun-dried tomatoes (optional)

1 large onion

4 ounces fresh mushrooms

Instructions:

If using plain (not oil-packed) sun-dried tomatoes, soak them in hot water for 10 minutes, then drain and pat dry with paper towel. Heat the oven to 350 degrees.

To prepare batter: Put corn meal, flour, sugar, baking powder, salt, oregano, and pepper into a large bowl. Stir to mix well. Pour in the milk and oil; break in the eggs. Beat with a wooden spoon, just until the batter is well blended.

To make topping: crumble the sausage into the skillet set over moderately high heat. Cook 4 to 5 minutes, until browned, stirring frequently and breaking up the sausage with a spoon.

While the sausage cooks, chop enough onion to make 1-1/2 cups. Pour or spoon off and discard all but about one Tablespoon of fat from the skillet. Add the onion to the skillet and cook 2 to 3 minutes, stirring frequently, until translucent. Wipe the mushrooms clean and slice them. Add to the skillet and cook about one minute, stirring often. Remove from the heat. Snip or slice the sun-dried tomatoes in strips, stir into the sausage mixture, and spread evenly over the skillet.

Spoon corn meal batter over the sausage mixture. Place in the oven and bake until a wooden pick inserted in the center comes out clean and the corn bread feels springy, about 25 minutes. The corn bread should be pale.

Remove from the oven and let stand 5 minutes. Invert the skillet over a large serving plate. Spoon any topping left in the skillet over the bread. Cut into wedges and serve hot.