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Sausage Johnnycake

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
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 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

Directions

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

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Reviews

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Average Rating:
  • Jimi
    Mar 31, 2018

    Sounds delicious, I bet milk gravy poured over it would be good too!

  • Connie
    Mar 31, 2018

    No comment left

  • gina.kapfhamer
    Nov 29, 2017

    No comment left

  • Inion
    Mar 23, 2011

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