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Add a photoServings: 8
Ingredients
- 12 ounce Turkey sausage
- 1/4 c. Vegetable oil
- 2 c. Self-rising flour*
- 1/2 c. White cornmeal
- 1 lrg Egg
- 1 can Corn, undrained (11 ounces)
- 1 c. Shredded cheddar cheese
- 3/4 c. Lowfat milk, or possibly more as needed
- Â Â Lettuce, head
- 1 x Bell pepper
- 1/2 x Onion
- 1 x Tomato
- 1 c. Mayonnaise
- 1 Tbsp. Mustard
- Â Â Salt & pepper, to taste
Directions
- *Flour Power Tip - You can substitute regular all-purpose flour for the self-rising flour. Use 2 c. of regular all-purpose flour and fold in 1 Tbsp. baking pwdr. Then make the recipe exactly as above.
- HEAT oven to 425 . Into a large cast-iron skillet, pour the oil. Heat in oven till oil is warm but not smoking.
- MEANWHILE, in a large bowl, mix the flour, cornmeal, egg, corn, cheese, and lowfat milk. If the mix is too stiff, thin with a little more lowfat milk, although the batter should be somewhat stiff, and not too thin.
- CAREFULLY remove the warm skillet from the oven. Scrape the batter into the skillet and spread proportionately.
- BAKE in the 425 oven till golden, about 20 to 25 min. Remove the skillet to a wire rack to a wire rack to cold for 10 min. Cut the cornbread into wedges and serve hot.
- SEPARATE DISH fold in tomatoes, onions, bell pepper, salad, mayo, mustard, lettuce, crumble on top salt and pepper to taste.
- FINAL DISH cover platter with lettuce, scoop mix and spread over lettuce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 8 servings | |
| Calories 627 | |
| Calories from Fat 392 | 63% |
| Total Fat 44.24g | 55% |
| Saturated Fat 8.82g | 35% |
| Trans Fat 0.18g | |
| Cholesterol 110mg | 37% |
| Sodium 1032mg | 43% |
| Potassium 340mg | 10% |
| Total Carbs 42.26g | 11% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.0g | 3% |
| Protein 16.84g | 27% |
