Breakfast Pigs in a Corncake Dish
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- 1/2 cup fine-ground yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 3/4 teaspoon fine salt
- 1/2 teaspoon baking powder
- 1 cup whole milk
- 2 large eggs
- 2 tablespoons unsalted butter (1/4 stick)
- 14 uncooked breakfast sausage links (12 ounces)
- 3 tablespoons maple syrup (plus more for serving)
Getting It Ready
Preparing the spices
Whisk together the cornmeal, flour, sugar, salt, and baking powder in a large bowl.
Add the milk and eggs and whisk until just combined and no streaks of flour remain; set aside. (The batter can be made up to 1 day ahead, covered with plastic wrap, and stored in the refrigerator.)
Heat the oven to 375°F and arrange a rack in the middle.
Melt the butter in a large cast-iron skillet over medium heat until foaming. Add the sausages and cook, turning occasionally, until browned all over and cooked through, about 10 minutes. Transfer to a large plate
Whisk the batter to recombine, then pour it into the skillet in an even layer. Arrange the sausages on top of the batter in a single layer and drizzle the measured maple syrup over the surface of the batter and sausages.
Transfer the skillet to the oven and bake until the batter is puffed, cooked through, and golden brown on the bottom, about 15 minutes.
Cut into wedges and serve immediately, passing more maple syrup on the side.