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.
- 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.