Maple Cornbread with Sausage and Apples

From Yankee Magazine — December 2005

From Yankee Magazine — December 2005

Cornmeal, Rice, Grains Recipes

Preparation Time: 10 minutes

Start to Finish Time: 4 hours

Yield: 8 servings

• 2 boxes (about 8 ounces each) corn muffin mix
• 2 eggs, large or extra large
• 3/4 cup milk, whole or 2%
• 6 tablespoons real maple syrup, divided
• 1 package (about 9 ounces) fully cooked sausage patties, crumbled
• 3 scallions, root ends removed and thinly sliced
• 1 large apple (about 8 ounces), peeled and cut into 1/4-inch dice

Combine corn muffin mix, eggs, milk, and 4 tablespoons maple syrup in a 4- to 6-quart slow cooker until well blended. Stir in the sausage, scallion, and apple until all of the chunks are evenly distributed. Cook on low 3-1/2 to 4 hours. Spoon the remaining 2 tablespoons maple syrup over the top. If your slow cooker has a warming setting, you can keep the cornbread warm several hours; if it doesn’t, the cornbread will stay servable up to 1 hour with the cooker turned off. Cut into squares or wedges to serve.

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