Sausage Johnnycake Recipe
Sausage Johnnycake Recipe photo by Taste of Home

Sausage Johnnycake Recipe

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Here’s a nice, hearty breakfast with plenty of old-fashioned flavor. I serve it to my bed and breakfast customers who love the cake’s savory middle and maple syrup topping. It’s a great way to start the day!
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 6 servings


  • 1 cup cornmeal
  • 2 cups buttermilk
  • 12 uncooked breakfast sausage links
  • 1-1/3 cups all-purpose flour
  • 1/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 1 eggs, lightly beaten
  • 1/2 teaspoon vanilla extract
  • Maple syrup

Nutritional Facts

1 slice (calculated without syrup) equals 481 calories, 23 g fat (7 g saturated fat), 64 mg cholesterol, 940 mg sodium, 53 g carbohydrate, 2 g fiber, 15 g protein.


  1. In a small bowl, combine cornmeal and buttermilk; let stand for 10 minutes.
  2. Meanwhile, in a large skillet over medium heat, cook sausage until no longer pink; drain on paper towels. Arrange eight links in a spoke-like pattern in a greased 9-in. deep-dish pie plate. Cut remaining links in half; place between whole sausages.
  3. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs.
  4. Stir egg and vanilla into cornmeal mixture; add to dry ingredients and stir just until blended. Pour batter over sausages.
  5. Bake at 400° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm with syrup. Yield: 6 servings.
Originally published as Sausage Johnnycake in Country Extra May 2008, p51

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Reviewed Mar. 23, 2011

"The flavour of the breakfast sausage is lost in the overwhelming presence of cornbread."

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