cornbread sausage

Gluten-Free Skillet Cornbread with Breakfast Sausage

Last Updated on November 19, 2021

The perfect brunch definitely, always involves cornbread. There’s something about this one that is so deliciously hearty, made in old-fashioned cast-iron and featuring farm-fresh breakfast sausage. I highly recommend a few extra squares of butter on top right after pulling it out of the oven, then watching it melt onto that golden crust.

cornbread sausage

Gluten-Free Skillet Cornbread with Breakfast Sausage

3.33 from 34 votes
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Protein: Pork
Cut: Breakfast Sausage
Diet: Gluten Free
Course: Breakfast, Brunch
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 people

Ingredients

  • 1 pkg ButcherBox Breakfast Sausage
  • c medium-ground cornmeal
  • ¾ c gluten-free baking flour
  • ¼ c brown sugar
  • 1 tsp kosher salt
  • 3 tsp baking powder
  • 1⅓ c milk
  • 2 eggs beaten, room temperature
  • 8 Tbsp butter melted

Instructions

  • Preheat 10” cast-iron skillet on medium heat. Crumble breakfast sausage into skillet and sauté for 3-4 minutes, or until evenly browned. With a slotted spoon remove sausage from skillet and set aside to cool to room temperature.
  • Preheat oven to 375°F. Place the same skillet used to cook sausage in the oven to preheat. Keep any fat drippings from sausage in skillet, this will add more flavor to your cornbread.
  • While oven and skillet are preheating, mix cornmeal, flour, salt, baking powder and sugar in a large bowl.
  • Whisk in milk, eggs and 7 Tbsp of butter until well blended. Add cooked breakfast sausage and stir to combine.
  • Remove skillet from oven and grease with remaining 1 Tbsp of butter.
  • Pour batter into skillet and bake for 25-30 minutes, or until toothpick inserted into center comes out clean.
  • Let cornbread cool for 10 minutes before slicing. Serve with your favorite maple syrup!
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Yankel Polak

Yankel Polak is the Head Chef at ButcherBox.