Skillet Sausage and Cornbread Supper

• Meat

  • 1 lb Ground pork sausage

• Produce

  • 1/2 tsp Garlic powder
  • 1 Onion, medium
  • 1/4 tsp Sage

• Refrigerated

  • 1/2 cup Almond milk, unsweetened
  • 3 Eggs

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/3 cup Briana's baking mix
  • 1/3 cup Masa flour
  • 2 tsp Nutritional yeast flakes
  • 3/4 cup Oat fiber
  • 1/2 tsp Salt, scant

• Dairy

  • 1 Cheese
  • 2/3 cup Sour cream

• Liquids

  • 3/4 cup Water

• Other

  • 1 tsp Thm super sweet blend

Found on briana-thomas.com

Description

Ingredients

• 1 lb. ground pork sausage
• 1 medium onion, chopped
• Shredded cheese of choice for topping
• ¾ c. oat fiber (use gluten-free if necessary)
• ⅓ c. Brianas Baking Mix
• ⅓ c. masa flour*
• 2 tsp. nutritional yeast flakes
• 1½ tsp. baking powder
• 1 tsp. THM Super Sweet Blend
• ½ tsp. garlic powder
• ½ tsp. salt (scant)
• ¼ tsp. each sage, turmeric (for color), black pepper
• -
• ¾ c. water
• ⅔ c. sour cream
• ½ c. unsweetened almond milk**
• 3 eggs

Directions

• Heat a 12-inch cast iron skillet on the stovetop. When the skillet is hot, fry the sausage. When its nearly done, add the chopped onion and let both sauté (uncovered) until the onion is tender.
• While the sausage and onion are frying, make the cornbread batter. Whisk the dry ingredients, then add the wet ingredients and whisk until smooth.
• Pour the cornbread batter over the top of the cooked sausage and onion. (There shouldnt be much liquid at the bottom of the pan by now; if there is, let it cook uncovered longer so the moisture evaporates. Do not drain the sausage grease.) Cover the pan and cook undisturbed over medium heat for 10 minutes. At that point, scramble everything together, cover again, and cook for 5 more minutes. Scramble again, top with shredded cheese, and cook (uncovered this time) for another 5-10 minutes until the cornbread is done, the cheese is melted, and the casserole isnt soggy. Serve. (You might enjoy topping it with ketchup or some of my Perfect Barbecue Sauce.)