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
Ingredients
  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
Instructions
  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.
Notes
  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 http://theexcellentwife.com/

Thanksgiving with Children at the Table

Time consuming, but adorable {and delicious}!

Healthy lunch the Wednesday before:

Fun “kid table” ideas. Draw on the craft paper table cloth.

Source: fiskars.com via Alisha on Pinterest

Fringe craft paper tablecloth for Native American look:

Use for napkin holders, place cards, or just fill with candy:

Cute:

Turkey stuffed with popcorn as a healthy snack:

And, finally, a little something to keep the conversation going:

Mashed Sweet Potatoes with Pecans

A favorite side dish at both Thanksgiving and Christmas is this dessert-like casserole.  The recipe is passed down by my famous Aunt Lois.

Here’s how to do it:

3lbs sweet potatoes, boiled & mashed

2 eggs, beaten

½ stick butter

½ cup half-and-half

¼ cup butter, softened

¼ cup all-purpose flour

2/3 cup brown sugar

1 cup pecans, chopped

  1. Combine potatoes, eggs, ½ stick of butter, and half-and-half.  Add to prepared 13×9 pan.
  2. Combine softened butter, flour, sugar, and pecans with fingers and sprinkle on top of potatoes.
  3. Bake 1 hour at 350 degrees.

Happy Thanksgiving

“O come, let us sing unto the Lord. . . . Let us come before his presence with thanksgiving, and make a joyful noise unto him with psalms” (Ps. 95:1-2). The apostle Paul writes of foods “which God hath created to be received with thanksgiving of them which believe and know the truth” (1 Tim. 4:3). Thanks ought to be the normal response to the blessings of God in our lives. Every believer ought to cultivate a thankful spirit in himself. “Sing unto the Lord with thanksgiving; sing praise upon the harp unto our God” (Ps. 147:7).

From Stewart Custer’s devotional The Way of the Lord.