Maple Sausage with Gouda Cornbread

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.

Sweet and Savory Maple Sausage with Gouda Cornbread


2 large eggs

8 maple precooked sausage links (thawed and diced)

2 cups all-purpose flour

1 cup ground cornmeal

1 cup Gouda cheese (shredded)

3/4 cup granulated sugar

3/4 cup light sour cream

1/2 cup unsalted butter (melted and cooled)

1/2 cup skim milk

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Maple syrup (for drizzling)



    1. Preheat oven to 400 . Grease the bottom ofa large Cast iron skilletevenly and set aside.
    2. Whisk flour, cornmeal, cheese baking powder, baking sodaand salt together in a medium bowl. Set aside.
    3. Beat eggs and sugar for about 2 minutes until thickened in another large bowl. Then pour in the butter, sour cream and milk and stir until well mixed.
    4. Gradually pour dry ingredients into the wet ingredients.Stir the together until just combined. But be sure not to over mix. Finally, fold in diced sausage.
    5. Transfer the pan into the preheat oven and bake for about 25 minutes or until the surface turns into golden brown and a toothpick inserted in center comes out clean. Be sure to not poke through sausage as this could give you a false result.
    6. Remove the pan from the oven and then allow it to cool over a wire rack to room temperature for 5 minutes. Pour the maple syrup on the top before serving.



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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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