Sausage Johnnycake
Here’s a nice, hearty breakfast with plenty of old-fashioned flavor. I serve it to my bed-and-breakfast customers. They love the cake’s savory middle and maple syrup topping. It’s a great way to start the day! —Lorraine Guyn, Calgary, Alberta
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/3 cup shortening
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 1 egg lightly beaten
- 1-1/2 teaspoons baking powder
- maple syrup
- 1 cup cornmeal
- 1-1/3 cups all-purpose flour
- 12 links
- Carbohydrate 33.0517107118898 g
- Cholesterol 48.1893731206912 mg
- Fat 24.9963814033295 g
- Fiber 2.72680563459637 g
- Protein 5.89624334549071 g
- Saturated Fat 13.4133008133439 g
- Serving Size 1 1 servings. (152g)
- Sodium 2533.34093044172 mg
- Sugar 30.3249050772934 g
- Trans Fat 1.63134118989684 g
- Calories 374 calories
In a small bowl, combine cornmeal and buttermilk; let stand for 10 minutes., Meanwhile, in a 9-in. cast-iron skillet over medium heat, cook sausage until no longer pink; drain on paper towels. Arrange eight links in a spoke-like pattern in same skillet or a greased 9-in. deep-dish pie plate. Cut remaining links in half; place between whole sausages., In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs., Stir egg and vanilla into cornmeal mixture; add to dry ingredients and stir just until blended. Pour batter over sausages., Bake at 400degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm with syrup.
