You can make this sausage cornbread to go with eggs and fruit at brunch, or pair it with potato soup or a big salad for a hearty dinner. Baking the cornbread in the sausage drippings in your cast iron skillet gives it the best crust.
You’ll love this prep time: 2 minutes. Pull a package of frozen chops from the freezer, sear, and then roast them in Italian dressing. You can put dinner on the table in 30 minutes with this easy technique.