Here’s a nice, hearty breakfast with plenty of old-fashioned flavor. I serve it to my bed-and-breakfast customers. They love the cake’s savory middle and maple syrup topping. It’s a great way to start the day! —Lorraine Guyn, Calgary, Alberta
Featured In: 55 Cafeteria Copycat Recipes That'll Take You Back
VERIFIED BY Taste of Home Test Kitchen
- 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 egg, lightly beaten
- 1/2 teaspoon vanilla extract
- Maple syrup
- In a small bowl, combine cornmeal and buttermilk; let stand for 10 minutes.
- Meanwhile, in a 9-in. cast-iron skillet over medium heat, cook sausage until no longer pink; drain on paper towels. Arrange eight links in a spoke-like pattern in same skillet or a greased 9-in. deep-dish pie plate. Cut remaining links in half; place between whole sausages.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs.
- Stir egg and vanilla into cornmeal mixture; add to dry ingredients and stir just until blended. Pour batter over sausages.
- Bake at 400° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm with syrup. Yield: 6 servings.
Originally published as Sausage Johnnycake in Country Extra May 2008, p51
Reviews forSausage Johnnycake
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 23, 2011
"The flavour of the breakfast sausage is lost in the overwhelming presence of cornbread."