Kielbasa Cornbread Recipes

Steps:

• Preheat oven to 400 degrees. Butter a large iron skillet or an 11x7-inch baking pan. In a large mixing bowl, stir together corn muffin mix, egg and milk until combined. Add cheese, onion and kielbasa and stir to combine. Pour batter into prepared pan and bake in preheated oven for 30 minutes until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 10 minutes before serving.

Steps:

• Preheat oven to 400°F.
• Grease an 11x7x1 1/2 inch baking pan.
• Combine muffin mix, cheese and onion.
• Stir in, but do not over mix, egg, then milk, then kielbasa.
• Spoon into the prepared pan and bake for 30 minutes or until an inserted toothpick comes out clean.

Steps:

• Cut kielbasa in 2 inch pieces.
• Clean, trim, and chop collards.
• Put half the collards into a large pot. Add half the onions, half the carrots, and half the kielbasa with black pepper to taste. Repeat.
• Pour the chicken stock over the greens. Cover and bring to a simmer over medium to medium-high heat. It will not look like enough chicken stock, but the collards will cook down and the other ingredients will cook in the steam.
• Continue to simmer, stirring several times, about 45 minutes until collards are tender and carrots are cooked through.
• Serve accompanied by potatoes, slabs of crusty rye or sourdough bread, or squares of cornbread (try Recipe #277295).

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 10 inch ovenproof skillet.
• In a medium skillet, brown the sausage and onion; drain well.
• In a large bowl, combine eggs, corn meal mix, corn, sour cream, milk, and oil. Pour half of corn meal mixture into the greased pan, and sprinkle with sausage mixture and cheese. Pour remaining batter over top.
• Bake for 30 to 40 minutes. Let stand 10 minutes before serving.

Steps:

• Cut potatoes into small to medium chunks; place them in skillet with oil. Season potatoes with salt and pepper as desired.
• Add diced onion and cook on medium heat. Cut sausage into small chunks and place into skillet when potatoes are almost done.
• When everything in the skillet is hot, open can of corn and stir in with potatoes and sausage. Let all ingredients get hot and serve.