By Protein
Country Sausage and Cornbread Bake Recipe
Ingredients
1½ cups Country Sausage Pot Pie Filling (Sub-Recipe), Hot
2 ea. Cornbread Squares (Sub-Recipe)
2 tbsp. Honey Butter (Sub-Recipe)
As needed Pan Release Spray
Directions
- Preheat a convection oven to 375°F.
- Lightly coat a single-serve cast iron skillet (6 to 6 1/2 inches) with pan release spray.
- Fill the skillet with 1 1/2 cups of hot Country Sausage Pot Pie Filling, leaving about 1/2 inch of space below the rim.
- Place 1 cornbread square on top of the filling.
- Bake for 8 to 10 minutes, until the filling is bubbling at the edges, the cornbread is warm and lightly toasted and the filling is heated through to 165°F.
- While the skillet bakes, warm the second cornbread square in the oven for 1 to 2 minutes and place it on a side plate with 2 tablespoons of honey butter.
- Set the hot skillet on a heat-safe underliner plate and serve immediately with the side plate. Caution guests that the skillet is extremely hot.
Country Sausage Pot Pie Filling
6 Cups (4 servings of 1 1/2 Cups)
Ingredients
4 cups Jimmy Dean® Fully Cooked Sausage Skillet, Heated
1¼ cups Condensed Cream of Chicken Soup (one 10.5-ounce can)
2 cups Chicken Broth
1/2 tsp. Ground Black Pepper
1/2 tsp. Dried Thyme Leaves
1/4 tsp. Rubbed Sage
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
Directions
- Heat the frozen Sausage Skillet on a 350°F flat top grill for 7 to 8 minutes, stirring occasionally, until heated through to 165°F. Measure 4 cups of the heated skillet blend.
- In a large saucepan over medium heat, whisk together the cream of chicken soup, chicken broth, black pepper, thyme, sage, garlic powder and onion powder until smooth.
- Bring to a gentle simmer, then fold in the heated skillet blend.
- Simmer gently for 8 to 10 minutes, stirring occasionally, until the filling is thick and creamy and coats the back of a spoon.
- Taste and add salt only if needed, since the soup, broth and sausage are already seasoned.
- Hold hot at 135°F or above. Stir before portioning 1 1/2 cups per skillet.
Cornbread Squares
12 Squares (one 9 x 13-inch pan)
Ingredients
1½ cups All-Purpose Flour
1½ cups Yellow Cornmeal
1/3 cup White Granulated Sugar
4 tsp. Baking Powder
1 tsp. Kosher Salt
1¾ cups Whole Milk
2 ea. Large Eggs
1/2 cup Unsalted Butter, Melted
As needed Pan Release Spray
Directions
- Preheat a convection oven to 375°F. Lightly coat a 9 x 13-inch baking pan with pan release spray.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
- In a separate bowl, whisk together the milk, eggs and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. A few small lumps are fine. Do not overmix. Let the batter rest for 5 minutes.
- Pour the batter into the prepared pan and spread level.
- Bake for 20 to 25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes. Cut 3 squares by 4 squares to make 12 squares.
Honey Butter
3/4 Cup
Ingredients
1/2 cup Unsalted Butter, Softened
3 tbsp. Honey
1 pinch Kosher Salt
Directions
- Place the softened butter in a mixing bowl and whip for 1 to 2 minutes, until light and creamy.
- Add the honey and salt and whip until smooth and fully blended.
- Transfer to an airtight container and refrigerate. Soften at room temperature for 10 minutes before serving. Portion 2 tablespoons per serving.
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