Grilled Cornbread with Sausage Gravy
Elevate your breakfast or brunch game with hearty and flavorful Grilled Cornbread with Sausage Gravy! This recipe takes classic comfort food to the next level by combining golden, slightly sweet squares of homemade cornbread with rich, creamy sausage gravy. The twist? Gently grilling the cornbread gives it a lightly crisp exterior and smoky undertones that perfectly complement the savory gravy. Made with simple pantry staples like yellow cornmeal, ground sausage, and fresh milk, this dish comes together in less than an hour, making it ideal for slow Sunday mornings or casual gatherings. Top it off with a sprinkle of fresh parsley for a pop of color, and serve it warm for a crowd-pleasing plate that’s sure to impress! Keywords: grilled cornbread, sausage gravy, breakfast comfort food, easy brunch recipes, homemade cornbread.
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 large egg
- 1 cup whole milk
- 0.25 cup unsalted butter, melted
- 0.5 pound breakfast sausage, ground
- 2 tablespoons all-purpose flour (for gravy)
- 2 cups whole milk (for gravy)
- 0.5 teaspoon black pepper, freshly ground
- 1 tablespoon unsalted butter (for grilling)
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the egg, milk, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool slightly, then cut it into squares and set aside.
While the cornbread cools, make the sausage gravy. In a skillet over medium heat, cook the ground sausage until browned and cooked through, breaking it into small pieces with a spoon.
Sprinkle the 2 tablespoons of flour over the cooked sausage and stir to coat evenly.
Slowly pour in the 2 cups of milk while stirring constantly. Cook for 4-5 minutes, or until the gravy has thickened.
Season the gravy with black pepper and adjust salt to taste if necessary.
Heat a grill pan or skillet over medium heat and brush lightly with the 1 tablespoon of butter.
Place the cornbread squares on the grill pan and cook for 2-3 minutes per side, or until grill marks appear and the cornbread is warm.
To serve, place a grilled cornbread square on a plate and spoon generous amounts of sausage gravy on top.
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1130 mg | 49% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 15.9 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 234 mg | 18% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 447 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
