- 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
- 1Whisk 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.)
- 2Heat the oven to 375°F and arrange a rack in the middle.
- 3Melt 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.
- 4Whisk 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.
- 5Cut into wedges and serve immediately, passing more maple syrup on the side.
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