“I can’t believe you’re letting me eat this.” This is what Jen said when we first tried B. Lo’s amazing recipe for sausage cheese cornbread. Now this isn’t the most high-brow recipe I’ll ever put up here, but it is guaranteed to knock your friggin’ socks off.

Start out by cooking up some sausages. I go down to Meatland or Abruzzese and buy some kick-ass links myself, and I suggest you do the same. You could always try some fancy flavored chicken sausage too. But then you risk being unable to face the shame next time you look at yourself in the mirror.

Don’t slice ‘em up until you’re done either or you’ll lose all the juices in the pan. Just put ‘em over medium heat, cover the top, and roll the pan around every minute or so to heat all the sides.

You can grate the cheese while you wait for the sausage. I use some nice Vermont pepper jack cheese because I lika da spice. It also provides a little contrast to the other flavors.

The next step is to mix up the cornbread batter. Cornbread mixes are pretty much just cornmeal so there’s not much difference from the box and the raw stuff. Personally, I prefer Jiffy Mix to the Trader Joe’s stuff. Just mix it up with an egg or so (depending on how much you’re making) and some milk and you’re ready to go.

Now layer the sausage on. I like to add a lot of sausage, but Jen only allows for one layer. The cornbread cooks up thick, so you can do what you feel.

Mix the cheese into the cornbread mix before you pour it on the sausage. How much cheese? As much as you like. Who am I to restrict the amount of cheesiness you need to make it through the night?

Stick the pan in the oven until you see that perfect golden brown color on top. You can’t use the old butterknife trick to see if it comes out dry. The cheese moisture will make it impossible to see if it’s done- so just trust the golden brown top.

The last step is a little too decadent to put into pictures. Take a big jug of honey (or pure maple syrup) and pour that stuff alls over that sausage cornbread. Don’t hold back. After all, you work hard- you deserve it. And just like Jen, I’ll let you eat as much as you like.

• Festivus Gastronomicus Rating: Crapicus

This entry was posted on Tuesday, May 15th, 2007 at 10:12 pm and is filed under Chez Moi. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.