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Grid Iron Meat

Sausage, Bacon & Cheese Cornbread Bake

A hearty, comforting dish that combines smoky bacon, savoury sausages, and cheesy golden cornbread in one bake. Perfect for family meals, this recipe brings together the best of American-style cornbread with a Grid Iron twist.

INGREDIENTS
  • 6–8 whole breakfast sausages
  • 100g smoked bacon, finely chopped
  • 150g cornmeal (polenta)
  • 100g plain flour
  • 1 tbsp sugar (optional)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 250ml milk
  • 1 large egg
  • 50ml vegetable oil or melted butter
  • 125g grated cheddar cheese (100g for the batter, 25g for topping)
METHOD

  1. Preheat oven to 200°C (180°C fan). Grease a medium baking dish.
  2. Prepare sausages & bacon – Lightly brown the sausages in a pan for colour. Remove and set aside. In the same pan, cook the chopped bacon until crisp.
  3. Make the batter – In a bowl, combine cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, and oil. Mix the wet and dry ingredients together, then fold in 100g grated cheddar.
  4. Assemble – Pour half the batter into the baking dish. Arrange sausages on top, scatter over the bacon, then pour in the remaining batter. Sprinkle the final 25g cheese over the surface.
  5. Bake for 25–30 minutes until golden and a skewer inserted comes out clean.
  6. Serve warm, sliced into squares or wedges.

Multi-Cooker Method

  1. Set multi-cooker to Sear/Sauté and brown the sausages, then cook the bacon. Remove and set aside.
  2. Prepare the batter as above and assemble in a silicone or lined insert pan.
  3. Cook on Bake/Roast mode at 180°C for 20–25 minutes until golden and firm.

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Rare Breed Pork Sausages – 450g

Rare Breed Pork Sausages (450g)

Mild, traditional rare breed pork breakfast sausages in a 450g pack of around six.

A versatile everyday sausage for breakfast, sausage sandwiches, casseroles and tray bakes.

£4.95

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Sides

  • Fresh green salad with a mustard dressing
  • Pickled red onions for a tangy contrast
  • Buttered sweetcorn
  • Roasted peppers
  • A pot of ketchup or BBQ sauce for dipping

Matches

  • Flavours: Mustard, maple syrup, chilli, smoked paprika
  • Ingredients: Sweetcorn, peppers, onions, cheese
  • Sauces: BBQ glaze, ranch dip, or hot honey drizzle

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Preparation Time: 15 minutes
Cooking Time: 25–30 minutes

Hot Tips

  • For extra flavour, drizzle a little hot honey over the top before serving.
  • Swap breakfast sausages for sausage meatballs for a different texture.
  • Add chopped jalapeños for a spicier version.
  • This bake won’t collapse like a Yorkshire pudding if you open the oven door briefly, as it relies on baking powder rather than steam. You can safely sprinkle Parmesan on top 5 minutes before the end of cooking to give a nice golden crust.

Pairings

  • Red Wine: Zinfandel, Merlot, or Malbec
  • White Wine: Oaked Chardonnay or Viognier
  • Beer & Cider: Pale ale, amber ale, or dry cider
  • Non-Alcoholic: Apple juice, ginger beer, or sparkling water with lime

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