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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 |
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 cinnamonCook 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.
