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.
Prep Time25 minutes mins
Cook Time20 minutes mins
Total Time45 minutes mins
Course: Main Dish
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.