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Wednesday, February 29, 2012

On A Quest For the Martha White Cornbread Cooking Contest


Gonna do it this year. Yep, the time has come. 2012, no doom nor gloom for me. Gonna be a winner with this winning recipe. Absolutely the best cornbread brunch entré I've ever made! Gonna wipe out all those other Martha White cornbread winner wannabees. Persevered for so many years. Sailing into the victory lane. Please, please, please let me hear...and the winner is...


Di's Cheesy Sausage Cornbread Benedict w/ Skillet Hollandaise Sauce
Serves: 5   Cook Time: 30 minutes
Ingredients:
1/2 lb maple flavored bulk sausage
2 ts oil
1 egg, beaten, plus 4 eggs for poaching
1/2 cup milk
1/2 cup cheddar cheese, shredded
1 (7 oz) package Martha White Sweet Yellow Cornbread & Muffin Mix
4 cups boiling water
2 T white vinegar
2 egg yolks, beaten
2 T lemon juice
1/2 ts salt
1 stick (8 T)margarine or butter
Parsley flakes

Directions:
For Cornbread Wedges:
1. Heat oven to 400° F
2. Will need two 8 inch iron skillets. Put one in freezer for later use. Yea, you heard me, put it in the freezer.
3. Brown sausage in the other skillet on medium heat until completely done. Drain, discard drippings, and set sausage aside.
4. Add the 2 ts oil to the same skillet and put in the oven to heat up.
5. Combine 1 beaten egg, milk, cheese, and cornbread mix in a 2 qt mixing bowl and stir till smooth.
6. Stir in the cooked sausage and pour mixture into the hot skillet. Cook for about 20 minutes.
For Poached Eggs:
7. In a 3 qt saucepan, bring the 4 cups of water and vinegar to a boil.
8. Reduce the boil to a whimper. Slip the 4 eggs (broken) into the water, one at a time being careful to not break yolk! Quickly use a spoon to move the egg white over and around covering the yolk for a prettier appearance.
9. Cook 3-5 minutes depending on the desired firmness. Remove eggs with a slotted spoon to a bowl of cold water. This will stop the cooking and remove the vinegar taste. Eggs can now be drained and put in fridge for later use or put in a bowl of hot water to heat up again making sure to drain and place on a paper towel until assembly.
For Skillet Hollandaise:
10. Remove the other skillet from the freezer. On low heat, add the 2 beaten egg yolks, lemon juice, and salt to the skillet. Add the whole stick of margarine or butter and swirl around the skillet until sauce is thick and creamy and margarine or butter has melted, or about 8-10 minutes.
 Assemble:
11. Cut the cornbread into 4 wedges, top each wedge with a poached egg, then drizzle with the Skillet Hollandaise Sauce, and garnish with the parsley flakes. To Di For!