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Cornbread, Sausage and Tomato Pie w/ GC




Source of Recipe


internet website/email newsletter from Martha White Co.


Recipe Introduction


Sweet Yellow Cornbread, Sausage and Tomato Pie with Garlic Cream is the complete correct name. This was delicious.


Recipe Link: http://http://www.marthawhite.com/Recipes/Detail.aspx?recipeID=6925

List of Ingredients




Cornbread
1/2 pound sweet Italian sausage, casing removed
6 tablespoons Crisco® 100% Extra Virgin Olive Oil
1 pint (2 cups) grape tomatoes, halved (I actually quartered roma tomatoes, as that was what I had)
1/2 cup chopped sweet onion (I used a bit more)
1 tablespoon sugar
1 teaspoon dried Italian seasoning, divided
2 (7 oz.)packages Martha White® Sweet Yellow Cornbread & Muffin Mix
1/4 cup grated Parmesan cheese
1/2 cup milk
1/2 cup sour cream
3 large eggs, lightly beaten

Garlic Cream Drizzle
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon Martha White® Self-Rising Enriched White Corn Meal Mix, OR Martha White® Plain Enriched Corn Meal
2 cloves garlic, crushed (I left it in and did not remove as instructed)
2 fresh basil leaves (I used crushed dried basil and did nnot remove as instructed)
1/4 cup sour cream
2 tablespoons grated Parmesan cheese
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
Fresh basil, cut into thin strips and shaved Parmesan cheese, for garnish (I didn't do this as I didn't have fresh basil, but will another time)







Recipe



1.

HEAT oven 375ºF. Brown sausage over medium heat in 10-inch cast iron skillet, breaking up meat with wooden spoon. Drain on paper towels. Add 2 tablespoons olive oil to pan along with tomatoes, onions, sugar and 1/2 teaspoon Italian seasoning. Cook, stirring occasionally until tomatoes and onions begin to caramelize, about 8 minutes. Spread tomato mixture evenly over bottom of pan. Spoon sausage evenly over top.



2.

STIR together cornbread mix, 1/4 cup grated Parmesan, 1/2 teaspoon Italian seasoning, milk, sour cream, eggs and 4 tablespoons olive oil until smooth. Pour over hot mixture in skillet. Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before inverting onto serving plate. If any tomatoes or onions stick to bottom of pan, replace on cornbread.



3.

STIR together 1/4 cup heavy cream, corn meal, garlic and basil leaves in 1 cup microwave safe measuring cup or bowl. Heat on HIGH in microwave for 45 to 60 seconds or until mixture boils. Discard garlic and basil. Whisk sour cream, 2 tablespoons grated Parmesan cheese, salt and pepper in small bowl. Add to cream mixture. Add 1 to 2 tablespoons cream if needed to make it a drizzle consistency. Sprinkle cornbread with shaved Parmesan cheese and strips of basil. Serve with Garlic Cream Drizzle.


Prep Time: 15 min

Cooking Time: 45 min

Serving size: 8 servings