PIGGY PUDDIN'

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Piggy Puddin' image

Serve this for a Sunday brunch or when you have company. It's really good and I end up with no left overs.

Provided by Deborah Mackrodt

Categories     Other Breakfast

Number Of Ingredients 6

16 link pork sausages. ( i use the brown and serve which are already cooked )
2- 3 tart apples peeled cored and cut into bite size pieces )
1 box cornbread ( jiffy ) prepared according to box
lemon juice for soaking apples in
1 c corn either frozen or canned.
maple syrup

Steps:

  • 1. Preheat oven to 450.
  • 2. Cut up the apples into bite size pieces and let soak in some lemon juice so they dont brown.
  • 3. Cute the sausage into bite size pieces and layer them in a 9 inch square baking dish. Layer the apples on top.
  • 4. Add the corn to the prepared cornbread mix and stir.
  • 5. Next pour or spoon the cornbread batter over the the apples and sausage. DO NOT STIR.
  • 6. Bake until cornbread is done depending on your oven. Serve with maple syrup.

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