Grilled Cornbread With Sausage Gravy Recipes

Steps:

• In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the cornbread comes out clean.

Steps:

• Corn Bread: Preheat oven to 425°F.
• Grease a 8x8x2 inch baking dish.
• Combine all ingredients, except butter, and mix well.
• Pour into prepared dish and bake 25-30 minutes.
• Sausage Gravy: Cook sausage in a large skillet over medium heat, stirring and breaking up sausage until no longer pink.
• Reduce heat to low, add flour and stir 1 minute.
• add milk, water, garlic salt and pepper.
• Increase heat to medium high and stir until mixture come to a boil.
• Reduce heat and cook 2-3 minutes.
• To assemble: Slice cornbread into squares.
• Melt butter in a frying pan or griddle and lightly brown squares on both sides.
• Remove to serving plates and top with Sausage Gravy.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 10 inch ovenproof skillet.
• In a medium skillet, brown the sausage and onion; drain well.
• In a large bowl, combine eggs, corn meal mix, corn, sour cream, milk, and oil. Pour half of corn meal mixture into the greased pan, and sprinkle with sausage mixture and cheese. Pour remaining batter over top.
• Bake for 30 to 40 minutes. Let stand 10 minutes before serving.

Steps:

• In a large skillet or pan over medium heat, cook sausage, mushrooms, onion, and garlic until sausage is no longer pink.
• Drain fat off of sausage mixture (if you use a chicken or turkey sausage there may be very little or no fat at all to drain off).
• Stir in flour and sugar until sausage mixture is well coated.
• Gradually add milk, stirring constantly.
• Continue to cook over medium heat, stirring constantly until gravy thickens, about 5 minutes.
• Remove from heat and stir in black pepper, nutmeg, and basil.
• Serve hot over your favorite biscuits or toast.