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No one who cooks ever cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present and the wisdom of cookbook writers.

Corn Bread - Sausage - Apple Pie

Baking Directions

For a great combination of baking apple; use Granny Smith, Braeburn, Jonagold, Empire, Regent, Spartan, Newtown apples or a mixture of your favorite apples together.

Pan size: 10-inch cast iron skillet
Temp: 400°F degrees
Baking time: 25 to 30 minutes
Servings: 8

1 pound bulk pork sausage
1 tablespoon vegetable oil
1 3/4 cup corn bread mix
1 egg, beaten
1 1/2 cup buttermilk
1 (21 oz.) can apple pie filling
1 tablespoon sugar
1/8 teaspoon ground cinnamon

Cook pork sausage over medium heat until browned, stirring to crumble; drain well, and set aside.

Pour oil in a 10-inch cast iron skillet; heat skillet in the over at 400 degrees for 5 minutes or until very hot.

Combine corn bread mix, egg, and buttermilk in a large bowl; stir until smooth. Stir in sausage. Pour corn bread into heated skillet; bake at 400 degrees for 25 to 30 minutes.

Place pie filling, sugar, and cinnamon in a small saucepan; cook over low heat, stirring constantly, until thoroughly heated. Spread over corn bread. Serve hot.

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