Cornbread-Sausage Pie
Submitted by bellamojo
Savory bulk sausage with celery, onion, and green pepper baked inside a buttermilk cornmeal crust. A rustic, satisfying sausage cornbread pie that makes a hearty one-dish meal.
YIELD
1 piePREP
15 minCOOK
15 minREADY
30 minPart savory pie, part cornbread, and entirely satisfying. This sausage-stuffed cornbread pie is the kind of down-home cooking that fills the kitchen with that irresistible smell of browned pork and toasted cornmeal.
Bulk sausage gets cooked down with celery, onion, and green bell pepper, then nestled inside a tangy buttermilk cornmeal batter. The open center lets everything bake up beautifully with crispy golden edges and a soft, savory filling.
It’s a complete meal in a pie plate. Serve it with a simple green salad or a drizzle of hot sauce if you like a little kick.
Kitchen Tips
- Save a couple teaspoons of the sausage drippings for the batter. It adds smoky depth you can’t get any other way.
- Leave that center uncovered as directed. It lets steam escape so the cornbread stays crisp instead of steaming into mush.
- Let it cool for 5 minutes before slicing. The filling needs a moment to set.
Ingredients
Directions
Grease a 9-inch pie plate and set aside.
Place sausage in large skillet over medium heat.
With fork, break up sau- sage.
Cook 15 minutes, stirring occasionally. Preheat oven to 425℉ (220℃). Drain sausage, reserving drippings. Return sausage to skillet. Add celery, onion and green pepper. Cook, stirring, 5 minutes. In medium bowl, combine ediane@keyway. net and buttermilk. Beat until blended. Add remaining ingredients and 2 teaspoons of drippings. Beat until blended. Add ½ cup cornmeal mixture to sausage; mix well. Spread about ½ of remaining cornmeal mixture into pie plate. Spread sausage mixture on top, leaving ½-inch border around edge of pie plate. Spoon remaining cornmeal around edge, leaving 4-inch circle in center uncov- ered. Bake for 30 minutes.
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