Slow-Cooked Cornbread and Sausage Strata
This hearty cornbread and sausage strata is a comforting slow-cooked breakfast, perfect for starting the day with rich flavors and a soft, fluffy texture.
Equipment
- 2-quart slow cooker
- Large skillet
- Large mixing bowl
- medium mixing bowl
- Whisk
- spoon
- Nonstick baking spray
Ingredients
- ½ pound hot bulk Italian sausage
- 1 onion chopped
- 1 cup flour
- ½ cup yellow cornmeal
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs
- ½ cup whole milk
- ¼ cup butter melted
- ½ cup shredded Colby cheese
Instructions
- In a large skillet, cook the sausage with chopped onions over medium heat, stirring to break up the sausage, until fully cooked.
- Drain and set aside.
- In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the eggs, milk, and melted butter.
- Pour the egg mixture into the dry ingredients, stirring just until combined.
- Spray a 2-quart slow cooker with nonstick baking spray.
- Spread half of the batter into the slow cooker, then layer with half of the cooked sausage and half of the shredded cheese.
- Repeat the layers with the remaining batter, sausage, and cheese.
- Cover and cook on high for 2½ to 3½ hours, or until the cornbread is set and a toothpick inserted in the center comes out clean.
- Spoon out portions directly from the slow cooker and serve warm.
Notes & Wine Advice
Serving Tip:
Serve with a fresh fruit salad and a drizzle of maple syrup for a sweet and savory combination.
Wine Advice:
Pair with a light sparkling wine or a mimosa for a delightful brunch pairing.
Nutrition values
Calories: 390 kcal | koolhydraten: 36 g | Eiwitten: 15 g | Vet: 22 g | Natrium: 1093.32 mg | Suiker: 7 g