Sunday, September 26, 2010

Deer Sausage Jalapeno Cornbread

Another one of our favorites is Deer Sausage Jalapeno Cornbread.  Here's the recipe:

Regina’s Sausage Jalapeno Cornbread Concoction



Ingredients:

Breakfast Sausage – a pound or so, preferably deer
1 Jiffy cornbread mix (1/3 C milk; 1 egg) (follow mixing directions on package)
Velveeta Cheese
Shredded Cheese
Frozen corn (thawed to room temp)
Jalapenos (according to your hotness level)
8 x 8 baking dish (greased)
slap ya mama
400º oven


Fry off the sausage

Mix up one Jiffy cornbread mix according to the instructions on the package.  You only need one mix if you are using an 8 x 8 pan.

Spray the pan

Spread a thin layer of the cornbread mix into the bottom of the pan
Spread the cooked sausage on top of the cornbread mix
Slice the Velveeta cheese and layer on top of sausage
Spread a layer of corn on top of the cheese – sprinkle some slap ya mama over the corn
Spread a layer of shredded cheese over the corn
Add jalapenos to the remainder of the cornbread mix and stir
Spread the cornbread mix over the layer of shredded cheese.  This can be tricky.  Try placing dollops of the mix first, then gently spreading evenly.  I use the back of the spoon – this works better than a knife.

Set your timer for 15 mins. and bake at 400º.  Check it after the 15 mins for doneness.  The top will be getting brown and well…….done looking.  Try not to overcook it because then it will be too dry.  If you think it’s done, it probably is.




We love this - it's really good comfort food.  Add a salad and you're good to go.

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