Grilled Cornbread With Sausage Gravy

Total Time
55mins
Prep 15 mins
Cook 40 mins

Savory sausage gravy served over grilled squares of cornbread made with the added texture and sweetness of kernel corn and red bell peppers and spiced with a bit of cumin. Make the bread the day before for a really special breakfast or brunch treat. Serve it with a green salad for a colorful and tasty lunch or dinner.

Ingredients Nutrition

Directions

  1. Corn Bread: Preheat oven to 425°F.
  2. Grease a 8x8x2 inch baking dish.
  3. Combine all ingredients, except butter, and mix well.
  4. Pour into prepared dish and bake 25-30 minutes.
  5. Sausage Gravy: Cook sausage in a large skillet over medium heat, stirring and breaking up sausage until no longer pink.
  6. Reduce heat to low, add flour and stir 1 minute.
  7. add milk, water, garlic salt and pepper.
  8. Increase heat to medium high and stir until mixture come to a boil.
  9. Reduce heat and cook 2-3 minutes.
  10. To assemble: Slice cornbread into squares.
  11. Melt butter in a frying pan or griddle and lightly brown squares on both sides.
  12. Remove to serving plates and top with Sausage Gravy.

Reviews

(3)
Most Helpful

Sometimes you come across a recipe that really gets you excited. This one did it for me and my husband. The cumin flavor in the cornbread along with the red peppers was divine. The sausage gravy just made us shudder. Being raised in the south, we had fried cornbread a lot but I never thought to put sausage gravy over it. A brilliant idea and something that we will enjoy for many moons. Thanks ;)

ratherbeswimmin' February 16, 2003

Was very simple and very tasty. Addition of corn and peppers helped a boxed mix, gravy was easy and complimented the cornbread. I did have to add milk to the gravy when it was reheated as it got way too thick. Good breakfast!

LAURIE February 19, 2003

Ok.. my first review for this was lacking, but I was new, so forgive me! lol. The red pepper and cumin were a wonderful addition to this recipe. I love the addition of corn in cornbread too, rather than just a smooth corn bread :-) For the gravy, I added a LOT of black pepper, but that is out of preference. This was a very good dish.

love4culinary September 26, 2003

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a