Sausage and Apple Corn Bread Bake Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 large egg
- 1 pound bulk pork sausage
- maple syrup
- 1/3 cup 2% milk
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 4 medium tart apples peeled and sliced (about 4 cups)
- Carbohydrate 50.9272276032665 g
- Cholesterol 134.5216266 mg
- Fat 31.9474910235807 g
- Fiber 8.73600034713745 g
- Protein 19.63067215825 g
- Saturated Fat 10.4640930912995 g
- Serving Size 1 1 serving (327g)
- Sodium 742.42733704988 mg
- Sugar 42.1912272561291 g
- Trans Fat 3.19259794485001 g
- Calories 554 calories
Directions Preheat oven to 400degrees. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a greased 8-in.-square baking dish. Top with apples. In a small bowl, combine muffin mix, milk and egg just until moistened. Pour over apples. Bake, uncovered, 30-40 minutes or until edges are golden brown and a toothpick inserted in center comes out clean. Let stand 10 minutes before serving. Serve with maple syrup. Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 400degrees. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until edges are golden brown and a toothpick inserted in center comes out clean. Serve with syrup. Yield: 4 servings. Originally published as Sausage & Apple Corn Bread Bake in Breakfast & Brunch Bookazine 2015, p25
