Sausage Cornbread recipe

Temperature: 425 ° F

Ingredients

  • 1 pound  Italian link sausage
  • 1/2 cup  sugar
  • 1/4 cup butter, room temperature
  • 2 eggs
  • 3/4 cup  canned pumpkin
  • 1/2 cup  milk
  • 1 cup  cornmeal
  • 1 cup  flour
  • 3 teaspoon  baking powder
  • 1 teaspoon salt
  • 6 ounces Jack cheese with chilies, grated

Instructions

Brown sausage over medium heat until they reach an internal temperature of 140 degrees. Set aside to cool. When cool, cut into 1/2" slices and then again into 1/2 circles.
Preheat oven to 425 degrees. Butter the Swiss Rosette Mold and place in refrigerator or freezer to firm the butter.
Cream together the sugar and butter. Add the eggs and beat until creamy. Gradually beat in the pumpkin, milk, and cornmeal. When batter is smooth, sift the flour, baking powder, and salt onto the top of the batter and stir just until mixture begins to combine. Add sausage pieces and cheese and stir until just blended. transfer batter into prepared Swiss Rosette Mold and smooth into the "petals" with a spatula.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for ten minutes and invert to cooling rack. (Or, since the Swiss Rosette Mold is coated with Magnum, you can cut the cornbread in and serve directly from the mold. Refrigerate any leftover cornbread.
Serves 6 for Brunch or Lunch