Skillet Sausage and Cornbread Supper
THM:S, low carb, sugar free, gluten/nut free (see Notes section and use non-contaminated ingredients)
Author: Briana Thomas
Serves: 7-8
Ingredients
- 1 lb. ground pork sausage
- 1 medium onion, chopped
- Shredded cheese of choice for topping
Cornbread batter:
- ¾ c. oat fiber (use gluten-free if necessary)
- ⅓ c. Briana's 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
Instructions
- Heat a 12-inch cast iron skillet on the stovetop. When the skillet is hot, fry the sausage. When it's 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 shouldn't 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" isn't soggy. Serve. (You might enjoy topping it with ketchup or some of my Perfect Barbecue Sauce.)
Notes
*I buy Maseca brand masa flour from the ethnic foods aisle in Walmart. There are 3.5g net carbs per serving from the masa flour when divided among 8 servings.
**Replace the almond milk with carton (not canned) coconut milk for a nut-free version. Most people with nut allergies can handle coconut products, but check with your doctor first to make sure.
If you don't have a cast iron skillet, you should probably try another method of preparation, like layering the recipe in a baking dish and baking until the cornbread is done all the way through. Anecdotal evidence from my readers indicates that making this recipe in a regular skillet doesn't distribute the heat as well, so the cornbread is apt to burn if left to cook on the stovetop in the times I have listed in the recipe below. (Alternately you could just stir the recipe more often to avoid burning and end up with a more scrambled result.)
Feel free to add some chopped celery, sliced fresh mushrooms, and/or chopped jalapenos as well (but keep in mind that the more vegetables you use, the more liquid will need to evaporate so you might need to leave the skillet uncovered longer).
If you don't have any of my baking mix on hand, you can try substituting THM Baking Blend. You may need an extra tablespoon or two since my mix is drier and soaks up more liquid.
**Replace the almond milk with carton (not canned) coconut milk for a nut-free version. Most people with nut allergies can handle coconut products, but check with your doctor first to make sure.
If you don't have a cast iron skillet, you should probably try another method of preparation, like layering the recipe in a baking dish and baking until the cornbread is done all the way through. Anecdotal evidence from my readers indicates that making this recipe in a regular skillet doesn't distribute the heat as well, so the cornbread is apt to burn if left to cook on the stovetop in the times I have listed in the recipe below. (Alternately you could just stir the recipe more often to avoid burning and end up with a more scrambled result.)
Feel free to add some chopped celery, sliced fresh mushrooms, and/or chopped jalapenos as well (but keep in mind that the more vegetables you use, the more liquid will need to evaporate so you might need to leave the skillet uncovered longer).
If you don't have any of my baking mix on hand, you can try substituting THM Baking Blend. You may need an extra tablespoon or two since my mix is drier and soaks up more liquid.
Recipe by Briana Thomas at https://www.briana-thomas.com/skillet-sausage-and-cornbread-supper/