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Blueberry and Breakfast Sausage Cornbread Slices

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Prep Time30 min
Cook Time40 min
Serves8

Blueberry and Breakfast Sausage Cornbread Slices blend the sweet burst of California Giant Blueberries with the savory richness of browned sausage in a golden, tender cornbread base. Drizzled with honey, this hearty dish is perfect for a cozy breakfast or brunch centerpiece.

INGREDIENTS

  • 2 cups cornmeal flour or corn muffin mix
  • 2 eggs
  • 1 cup milk
  • 2 cups California Giant blueberries
  • 1 tbsp butter
  • 1 and 1/2 cup chicken or pork sausage
  • Pinch of sea salt
  • 1 tbsp honey

DIRECTIONS

      • Preheat the oven to 350F. In a medium bowl, whisk together the corn mix, eggs, milk and pinch of sea salt. Gently fold in the blueberries and set aside.
      • In a small saucepan, melt the butter and add in the sausage, breaking it down into smaller pieces, and cook until browned - about 3-5 minutes.
      • Gently fold the cooked sausage into the blueberry corn batter. Pour the batter into a greased casserole dish, cast iron skillet or springform pan. Bake for about 35-40 minutes or until the top is golden brown. Top with a drizzle of honey and enjoy!

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Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!