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Breakfast cornbread

Cornbread for breakfast? Why not? Corn flakes are pretty popular. And if you’re Cajun you can always add a little milk to it to make couche couche!
Course Breakfast
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6

Equipment

  • 1 Dutch oven

Ingredients

  • 2 cups yellow cornmeal
  • 1-1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 cups milk
  • 1/4 cup butter melted
  • 1 lb breakfast sausage
  • 1 lg onion finely chopped
  • 2 cups grated cheese
  • 1 doz eggs
  • 1-3 lg jalapño peppers (optional)

Instructions

  • Brown the sausage in a Dutch oven. Drain leaving approximately 3 tablespoons of grease.
  • Mix cornmeal, flour, baking soda, baking powder, milk, butter, and sausage in the Dutch oven.
  • While stirring, beat in eggs, onions and peppers.
  • Fold in the cheese.
  • Cook at 350ºF until done, approximately 30 min.
  • Refer to Dutch Oven Temps for proper amount of coals.

Notes

PRO-TIP: Combine all dry ingredients together and put in a zipper locking bag. Cut up onion and jalapeño and put in separate bag. Shredded cheese can go in a third bag, and sausage in a fourth. Make sure to keep cheese and sausage cold!
There is no additional seasoning called for in this recipe. The sausage should have all the salt you’ll need.