My family loves a dish we refer to as sausage cornbread. It is an adaptation of a recipe I found in Southern Living's October 2003 issue. I've been making it ever since. It's very versatile, too. It's great made into muffins (mini or regular) for a savory covered dish item, it's great cut into small squares for an appetizer, and most often, I just make it in my cast iron skillet for a casserole type main dish. (Oh, by the way... Publix's ad is especially long this time because of Easter. The same ad is in effect until April 11.)
Sausage Cornbread
1/2 pound spicy ground pork sausage--on sale $2.50/lb--$1.25
1 medium onion, diced--$0.25
1 cup self rising cornmeal mix (like this )--$0.10
1 egg--$0.10
1 cup buttermilk--approximately $0.25 (if you can't get cheap buttermilk,
sweet milk is fine)
1/4 cup vegetable oil--on sale $2/48 ounces--$0.08
2 cups cooked black eyed peas--use dried for maximum money saving--$0.25
2 cups (8 ounces) shredded Cheddar cheese--on sale--$1.67
3/4 cup cream-style corn--if I have this, it does taste great, but I usually just
put frozen corn (thawed) through the food processor for a few seconds--
frozen on sale $1/16 ounces--$0.50
1/4 cup chopped pickled jalapeño peppers--$0.25
2 chopped fresh jalapenos (seed if desired)--$0.20
Cook sausage and onion together until done.
Stir together eggs, buttermilk, and oil until combined. Add to dry ingredients, stirring just until moistened. (Batter will not be smooth.) Add sausage mixture, peas, and remaining ingredients to batter, stirring well.
Pour into a hot greased 9 inch skillet.
Bake at 350° for 1 hour or until golden and set.
Total cost--$4.90 for easily 6 servings, so $3.26 for 4 servings
That cheaper price allows you to add a spinach salad--on sale--$1.25
and serve the casserole as my husband loves it--topped with salsa--on sale--$0.25
With side dishes, total cost--$4.51
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