Sweet Yellow Cornbread, Sausage and Tomato Pie with Garlic Cream puts me back in the convenience foods confessional again. I love to bake from scratch but there are many go-to brands that make my meal planning and food preparation easy. File this under brunch in your recipe file.
Sweet Yellow Cornbread, Sausage and Tomato Pie with Garlic Cream
Yield: 8 servings
1/2 pound sweet Italian sausage, casing removed
6 tablespoons extra-virgin olive oil, divided
1 pint (2 cups) grape tomatoes, halved
1/2 cup chopped sweet onion
1 tablespoon sugar
1 teaspoon dried Italian seasoning, divided
2 (7-ounce) packages Martha White Sweet Yellow Cornbread & Muffin Mix
1/4 cup freshly grated Parmesan cheese
1/2 cup milk
1/2 cup sour cream
3 large eggs, lightly beaten
Garlic cream drizzle:
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon Martha White Self-Rising or Plain Enriched Corn Meal
2 cloves garlic, crushed
2 fresh basil leaves
1/4 cup sour cream
2 tablespoons freshly grated Parmesan cheese
1/4 teaspoon coarse salt
1/4 teaspoon ground black pepper
Fresh basil, cut into thin strips and shaved Parmesan cheese for garnish
1. Heat oven to 375F. Brown sausage over medium heat in 10-inch cast-iron skillet, breaking up meat with wooden spoon. Drain on paper towels. Add 2 tablespoons olive oil to pan along with tomatoes, onions, sugar and 1/2 teaspoon Italian seasoning. Cook, stirring occasionally, until tomatoes and onions begin to caramelize, about 8 minutes. Spread tomato mixture evenly over bottom of pan. Spoon sausage evenly over top.
2. Stir together cornbread mix, 1/4 cup grated parmesan, 1/2 teaspoon Italian seasoning, milk, sour cream, eggs and 4 tablespoons olive oil until smooth. Pour over hot mixture in skillet. Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before inverting onto serving plate. If any tomatoes or onions stick to bottom of pan, replace on cornbread.
3. Stir together 1/4 cup heavy cream, corn meal, garlic and basil leaves in 1 cup microwave safe measuring cup or bowl. Heat on high in microwave for 45 to 60 seconds or until mixture boils. Discard garlic and basil. Whisk sour cream, 2 tablespoons grated Parmesan cheese, salt and pepper in small bowl. Add to cream mixture. Add 1 to 2 tablespoons cream if needed to make it a drizzle consistency. Sprinkle cornbread with shaved Parmesan cheese and strips of basil. Serve with garlic cream drizzle.
SOURCE: Martha White test kitchens