EDITOR’S NOTE (November 21, 2019): Revised text. Added a new photo. See recipe video on my Facebook fan page.
Fluffy cornbread rounds stuffed with sausage are mouth-watering-good. Taste and texture similar to pancakes. Excellent drizzled with melted butter and slathered with honey or maple syrup. Perfect for breakfast, lunch or dinner.
Several months ago, I decided to add cooked/crumbled sausage to cornbread flapjacks. It was around noon and the sausage was leftover from breakfast. The flapjacks were great! Now, I whip up a batch once or twice a month.
My pleasure to share the recipe.
Thin cornbread rounds stuffed with sausage. Taste and texture similar to pancakes. Delicious drizzled with melted butter and slathered with honey or maple syrup. Perfect for breakfast, lunch or dinner. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 6 flapjacks
- 1 cup self-rising white cornmeal mix
- 1/2 cup self-rising flour, sifted
- 1/4 cup corn muffin mix
- 2 tablespoons sugar (optional)
- 2 eggs, beaten
- 1 cup buttermilk
- vegetable oil for frying
- 1 cup sausage, cooked/crumbled
- In large mixing bowl, combine cornmeal mix, flour, corn muffin mix, sugar, eggs, and buttermilk.
- Stir together until batter is smooth and pourable. Set aside.
- Over low-medium heat, preheat 2-1/2 tablespoons of vegetable oil in an 8" cast iron skillet (or other cookware) until sizzling hot. Avoid smoking hot.
- Pour in 1/2 cup or 1 cup of batter. Smooth with back of spoon until thin. Skillet will hold one flapjack. If desired, make smaller size.
- Sprinkle top with cooked/crumbled sausage.
- Flip over when edges look dry. Cook another 2-3 minutes or until golden brown.
- Serve hot. Delicious drizzled with melted butter and slathered with honey or maple syrup.