Sausage Johnnycake

Total Time

Prep: 20 min. Bake: 30 min.


6 servings

Updated: Feb. 23, 2023
Here’s a nice hearty breakfast with plenty of old-fashioned flavor. I serve it to my bed-and-breakfast guests. They love the cake’s savory middle and maple syrup topping. It’s a fine way to start the day! —Lorraine Guyn, Calgary, Alberta
Sausage Johnnycake Recipe photo by Taste of Home


  • 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 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • Maple syrup


  1. Preheat oven to 400°. In a small bowl, combine cornmeal and buttermilk; let stand for 10 minutes.
  2. Meanwhile, in a 9-in. cast-iron skillet over medium heat, cook sausage until no longer pink; drain on paper towels. Arrange 8 links in a spokelike pattern in same skillet or in a greased 9-in. deep-dish pie plate. Cut remaining links in half; place between whole sausages.
  3. In a large bowl, combine 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 until a toothpick inserted in the center comes out clean, 30-35 minutes. Serve warm with syrup.

Can you freeze Sausage Johnnycake?

To freeze, wrap baked cake in foil; transfer to a freezer container. Freeze for up to 3 months. To use frozen cake, remove foil and thaw at room temperature. Serve warm with syrup.

Nutrition Facts

1 slice: 481 calories, 23g fat (7g saturated fat), 64mg cholesterol, 940mg sodium, 53g carbohydrate (13g sugars, 2g fiber), 15g protein.