Sausage-Apple Cornbread

Here’s a recipe that I made when my children were younger.  Recently my husband recalled and requested the meal.  What a perfect suggestion for the fall!


Sausage-Apple Cornbread
Sausage, apples, and thyme top this delicious cornbread!
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Cook Time
45 min
Cook Time
45 min
  1. 1 small red onion, diced
  2. 2 Granny Smith apples, chopped
  3. 1.5 lbs sausages
  4. 1T olive oi
  5. 1/2t thyme
  6. 1c yellow corn meal
  7. 1/4c all-purpose flour
  8. 1T baking powder
  9. 1t salt
  10. 1 jalapeno pepper, diced {optional}
  11. 2 large eggs
  12. 8oz sour cream
  13. 8.5 oz creamed corn
  14. 1.5c grated cheddar cheese, separated
  1. Preheat the oven to 350 degrees.
  2. Saute the onion in olive oil.
  3. Add the sausage, breaking up as you cook it. When cooked through, add the apples and thyme.
  4. In a bowl, whisk cornmeal, flour, baking powder, and salt.
  5. In another bowl whisk eggs, sour cream, creamed corn, 1 cup of the cheddar, and jalapeno.
  6. Add the dry cornmeal mixture to the wet ingredients and stir till just combined.
  7. Spread cornbread mixture into a greased 9" cast iron skillet. Top with the sausage mixture, then the remaining cup of cheddar.
  8. Bake in the middle of the oven for approximately 45 minutes.
  1. Serve with a fancy green salad.
Adapted from Gourmet Magazine ~ August '99, p.74
Adapted from Gourmet Magazine ~ August '99, p.74
The Excellent Wife

Bacon-Wrapped Pork Roast with Garlic & Herbs

Warning: strangers passing by your house might stop in when they smell the aroma of bacon & garlic.

An easy prepare-ahead-of-time main course, Bacon-Wrapped Pork Roast is sure to be a hit with your family.  Can you go wrong with so much bacon &   garlic?

Here’s how to do it:

In a food processor, add 12 cloves of garlic, 1 scant tablespoon of rosemary & 1 scant tablespoon of thyme.  Process while drizzling in about 1/4 cup of olive oil.  You want a thin paste consistency.  Add salt &  pepper to taste.  {you can experiment with any types of herbs}

Line the bottom of a roasting pan with strips of bacon {you’ll need a total of about 1lb of bacon. Pancetta or prosciutto also work}.  Rub the bottom of your 4-6lb pork roast with the garlic paste &  place roast on bacon.  Smear remaining paste all over the pork.  Bring bacon from under pork and wrap up the sides as far as it will go.  Wrap remaining bare areas of pork with bacon.

Refrigerate till next day.  {or you could use it right away, though it’ll taste better if it sits a bit}

Roast the pork at 350 degrees for 2 hours, until bacon is crisp &  internal temperature is 145 degrees.  Let the roast rest.  Slice thin &  place on a platter with bacon & garlic pieces all over.  Make a gravy from the pan drippings to serve over pork &  the mashed potatoes that I’m SURE you’ll want to have!