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Maple Sausage and Gouda Skillet Cornbread | URBAN BAKES

Maple Sausage and Gouda Skillet Cornbread

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  • Author: URBAN BAKES
  • Total Time: 1 hour
  • Yield: 3 mini skillets or 1 dozen muffins 1x



Switch your typical Breakfast for a Sweet and Savory one made with Maple Sausage and Gouda Style Cheese in this Skillet Cornbread!


Units Scale
  • 2 cups all-purpose flour
  • 1 cup ground cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup gouda cheese, shredded
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter or margarine, melted and cooled
  • 3/4 cup light sour cream*
  • 1/2 cup skim milk*
  • 8 maple precooked sausage links, thawed and diced
  • maple syrup, for drizzling (optional)


  1. Heat oven to 400 degrees F. Grease 1 large skillet or 3 mini skillets with baking spray with or without flour; set aside.
  2. In a medium bowl, whisk flour, cornmeal, baking powder, baking soda, salt and cheese together; set aside.
  3. In a large bowl, beat eggs and sugar until thickened, about 2 minutes. Beat in butter, sour cream and milk.
  4. Gradually pour flour mixture into the wet ingredients and fold batter until just combined. Do not over mix. Fold in diced sausage.
  5. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Be sure to not poke through sausage as this could give you a false result.
  6. Allow skillet(s) to cool over a wire rack to room temperature. Once cooled, pour maple syrup, if desired. ENJOY! For best results, serve warm.


*Full fat ingredients may be substituted.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Cuisine: American

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