Ingredients for Grilled Cornbread With Sausage Gravy
- Cornbread Mix
- 1 large egg
- 2 cups milk
- Corn
- Red Pepper
- 1 teaspoon cumin
- ½ cup melted unsalted butter + 2 tablespoons for grilling
- Breakfast Sausage
- ¼ cup all-purpose flour
- Evaporated Milk
- ½ cup water
- 1 teaspoon garlic salt
- Fresh Ground Black Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Grilled Cornbread With Sausage Gravy? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Grilled Cornbread With Sausage Gravy
- **Prepare the Cornbread (Day Before):** Preheat oven to 425°F (220°C). Grease an 8x8x2 inch baking dish.
- **Combine Dry Ingredients:** In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup yellow cornmeal, ½ cup sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cumin.
- **Add Wet Ingredients:** Add 1 cup buttermilk, 1 large egg, ½ cup melted unsalted butter, 1 cup fresh or frozen corn kernels, and ½ cup diced red bell pepper to the dry ingredients. Mix until just combined.
- **Bake:** Pour batter into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- **Cool & Refrigerate:** Let the cornbread cool completely in the pan before slicing and refrigerating overnight.
- **Make the Sausage Gravy:** Cook 1 pound sausage in a large skillet over medium heat, breaking it up with a spoon, until no longer pink (about 8-10 minutes).
- **Make Roux:** Reduce heat to low. Sprinkle in ¼ cup all-purpose flour and stir constantly for 1 minute to create a roux.
- **Add Liquids:** Gradually whisk in 2 cups milk and ½ cup water. Add 1 teaspoon garlic salt and ½ teaspoon black pepper.
- **Simmer:** Increase heat to medium-high and bring to a simmer, stirring constantly until the gravy thickens (about 5 minutes).
- **Grill Cornbread:** Slice the cooled cornbread into 16 squares. Melt 2 tablespoons of butter in a large skillet or griddle over medium heat. Grill cornbread squares for 2-3 minutes per side, until lightly browned.
- **Serve:** Top each grilled cornbread square with a generous portion of sausage gravy. Serve immediately with a side green salad.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
62g
Fat
77g
Carbs
25g
