Thursday, October 15, 2009

BB’s Jalapeno & Sausage Cornbread



BB’s Jalapeno & Sausage Cornbread

4 - 8.5 oz boxes Jiffy corn muffin mix
4 – Large eggs
1 1/3 cups sweet milk (your choice)
½ chopped yellow onion
1 – Large can of drained and chopped black olives
1 – Large can cream corn (yes, cream corn)
5 – Large chopped pickled jalapenos, seeds and all
1 pound maple flavored pan sausage of your choice
Liberal sprinkling of *Tony Chachere’s or Zatarain’s Creole seasoning (to taste)
1 – Good-sized package of your favorite shredded cheese (I use 4 cheese mix)

10X15X2 oven safe cooking dish
Large mixing bowl – you will need it.

Preheat oven to 400 degrees F. Cook the sausage in a skillet with the onions until they are close to being done.  Mix all other ingredients together and add the cooked sausage and onions.  Stir it all up, but don’t get carried away.  Use Crisco to grease your pan so the cornbread doesn’t stick when you slice it.  Bake without covering at 400 degrees F. for 25 minutes and then start watching the top to make sure it doesn’t get too brown.  Use a table knife to determine if the center is cooked completely.  If it is clean, then the cornbread mix is done.  If the top is getting too brown, lower the heat to 350 and cook another 5 minutes until it is done.

If you like, add a pat of butter on top and enjoy.

* I don’t want to start a war here, but I can’t tell the difference and Zatarain’s is much cheaper at my local Food Town here in beautiful Baytown, Texas.

Cornbread on Foodista

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