Blueberry and Breakfast Sausage Cornbread Slices

Name: Blueberry and Breakfast Sausage Cornbread Slices
Prep time: 30 min
Cook time: 40 min
Yield: 8
Ingredients: 2 cups cornmeal flour or corn muffin mix; 2 eggs; 1 cup milk; 2 cups California Giant blueberries; 1 tbsp butter; 1 and 1/2 cup chicken or pork sausage; Pinch of sea salt; 1 tbsp honey

Prep Time30 min

Cook Time40 min

Serves8

Blueberry and Breakfast Sausage Cornbread Slices blend the sweet burst of California Giant Blueberries with the savory richness of browned sausage in a golden, tender cornbread base. Drizzled with honey, this hearty dish is perfect for a cozy breakfast or brunch centerpiece.

INGREDIENTS

2 cups cornmeal flour or corn muffin mix
2 eggs
1 cup milk
2 cups California Giant blueberries
1 tbsp butter
1 and 1/2 cup chicken or pork sausage
Pinch of sea salt
1 tbsp honey

DIRECTIONS

- - Preheat the oven to 350F. In a medium bowl, whisk together the corn mix, eggs, milk and pinch of sea salt. Gently fold in the blueberries and set aside.
- - In a small saucepan, melt the butter and add in the sausage, breaking it down into smaller pieces, and cook until browned - about 3-5 minutes.
- - Gently fold the cooked sausage into the blueberry corn batter. Pour the batter into a greased casserole dish, cast iron skillet or springform pan. Bake for about 35-40 minutes or until the top is golden brown. Top with a drizzle of honey and enjoy!

Blueberry and Breakfast Sausage Cornbread Slices

INGREDIENTS

DIRECTIONS

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