Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.

Sweet Yellow Cornbread, Sausage and Tomato Pie with Garlic Cream

Sweet Yellow Cornbread, Sausage and Tomato Pie with Garlic Cream (Photo courtesy Martha White)

Sweet Yellow Cornbread, Sausage and Tomato Pie with Garlic Cream (Photo courtesy Martha White)

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

Cornbread:
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

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