Maple Sausage with Gouda Cornbread
It is getting colder outside and I think it’s time to make some comfort food to satisfy our appetite. So to go along with the October Styleyou need a great cornbread. Here I would like to share with you one of the most delicious Cast iron cornbread recipes----sweet and savory maple sausage with Gouda cornbread. It's tender and moist, with a balanced maple flavor. While delicious just as it is, this recipe can also accommodate all kinds of personal touches. Only need 30 minutes to prepare and all you need to do is mix and bake. No matter what skill level you are, you can bake this smell really good cornbread. Plus, it can be a good treatment for breakfast, as a snack or even a side dish! If you’re lucky enough to have a piece or two leftover from a previous meal, this Cornbread is heavenly for breakfast with a runny egg and a cup of milk in the morning. This deliciously soft and fluffy skillet cornbread will definitely help you start a beautiful day! And here are the steps.
The caramel sweetness makes the Gouda really different. And it is easy to use in sandwiches, egg dishes and such. I can’t hold myself to eat when it just remove from the oven and still very hot. It tastes like I am in the heaven and I can assure you that you can’t get rid of its flavour once you bake and taste in your oven!The outside is crispy, as for the inside, it is really soft and fluffy. The sausage throughout the bread is ridiculously tasty. When top with some maple syrup, I just can’t describe how wonderful it is. Never in my life did I ever imagine cornbread could taste so damn good with syrup sausage! each and every savory bite added with maple syrup, just makes this cornbread become much more enjoyable to eat. The cornbread is best on the day it is baked, though it actually can be kept for a day or two when stored in an airtight container. And if you like a crispier crust on your cornbread, just grease the Cast iron skillet and place it in the oven for 10 minutes to heat. Scoop the batter into the hot pan and return it to the oven to bake as directed. And you will get what you want. So why not make this comfort food for your next morning?
Next time, I would like to share with you another one of my best Cast iron skillet cornbread recipe. It is GOLDEN SKILLET ROSEMARY PECAN CORNBREAD. The Rosemary Pecan Cornbread is the perfect October match. The pecans and rosemary make this cornbread smell really good once removed the pan from the oven. And as for the taste, super moist! The pecan makes this cornbread chewy more and the rosemary provides some light and delicate flavor. Hope you like this flavorful cornbread recipe.
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