Sunday, January 24, 2010

Sausage and Corn Bread

This recipe came out of the plaid Betty Crocker cookbook as well. I had to do some modification in sizing because #1 I wanted to make more than 4 servings, and #2, they don't seem to make cans in the same size as they used to. It was OK, but it wasn't my favorite, but I liked the concept and wouldn't mind trying the concept again with some changes. I liked the sauce/sausage part except for the fact that the tomatoes didn't have a lot of flavor. That could easily be solved by letting them simmer for a bit to combine the flavors. I also thought the cornbread part had a bit of a bitter flavor. Not as sure how to solve that problem. Maybe I need new cornmeal, maybe I just need to add a bit more sugar. Those are my ideas for next time if we try this one again. Here is the recipe how I made it since I had to make lots of notes on sizing.

  • 1 28 oz can of stewed tomatoes (or 2 14.5 oz cans) cut up
  • 1 4 oz can of green chilies - (could use the 7 oz can with no problem)
  • 1 Tablespoon minced dried onion
  • 3/4 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 5 Tablespoons cold water
  • 1 3/4 Tablespoon corn starch
  • 1 pound sausage
  • 1 1/3 cup flour
  • 1 1/3 cup cornmeal
  • 1/2 teaspoon salt
  • 3 1/2 Tablespoons sugar
  • 1 3/4 Tablespoons baking powder
  • 4 beaten eggs
  • 1 14.75 oz can cream-style corn
  • 3/4 cup milk
  • 5 Tablespoons oil (I used 3 Tablespoons oil, 2 Tablespoons apple sauce)
  1. In a saucepan, combine the undrained tomatoes, chopped geren chilies, minced onion, 3/4 teaspoon sugar, and garlic powder. Bring to a boil. (Here I'd suggest lowering the heat and simmering for 20-30 minutes to give the tomatoes more flavor.) Sire cold water into cornstarch; stir into tomato mixture. Cook and stir until mixture is thickened and bubbly. Cook and stir 1 to 2 minutes more. REmove from heat and set the mixture aside.
  2. In a skillet, cook sausage till brown, breaking into pieces as cooking. Drain. Stir half of the tomato mixture into sausage. Set both aside
  3. In a mixing bowl, stir together flour, cornmeal, the 3 1/2 Tablespoons sugar, baking powder and salt. In another bowl, combine eggs, cream-style corn, milk, and cooking oil; add to cornmeal mixture. Stir just until moistened. Spread half of the batter in a greased 9X13 inch pan. Spoon sausage mixture on top. Spread remaining batter over meat. Bake at 375 about 30 minutes (it took more like 45-50 with this bigger size) Let stand 5 minutes. Cut into squares. Heat remaining tomato mixture and spoon over corn bread squares.

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