Savory Southern Comfort Breakfast Skillet: Griddle Cornbread, Country Sausage, and Spicy Red-Eye Gravy

Allergens

Gluten (in flour) - Eggs - Milk

Ingredients

• 2 cups yellow cornmeal
• 1 cup all
• purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs, beaten
• 2 cups milk
• 6 country sausages, sliced
• 1/2 cup strong brewed coffee
• 3 tablespoons bacon grease or vegetable oil
• 1/4 cup hot sauce (optional)
• Freshly ground black pepper, to taste

Instructions

1. Prepare the griddle cornbread: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Add eggs and milk, stirring until well combined. Set aside to rest for 10 minutes.
2. Heat 2 tablespoons of bacon grease or vegetable oil in a large, deep skillet over medium heat. Pour in the cornbread batter and cook for 20 25 minutes, or until golden brown and cooked through. Remove from heat and set aside.
3. In another pan, brown the sliced country sausages over medium heat for about 5 7 minutes, or until cooked through. Remove from pan and set aside.
4. Deglaze the pan with coffee and add hot sauce (if using). Bring to a simmer and let reduce by half. Season with freshly ground black pepper.
5. To assemble, slice the griddle cornbread into wedges and arrange on a serving platter. Top with browned country sausages and spoon the spicy red eye gravy over the top. Serve immediately.

Chef’s Insight

The secret to this dish is in the layering of flavors, from the savory cornbread to the spicy red-eye gravy, which adds a unique twist to a classic Southern breakfast.

Notes

Adjust the spiciness of the red-eye gravy to your preference by adding more or less hot sauce.