+
+
Hey You
Subscribe

Stay Updated

+
Hey You
We Have A Cookbook
And We Think You Should Buy One

Hi there! We’re Mark and Fey, but you can call us The Grill Dads, or the two idiots, or the magical wizards of all things grilling. All three are correct. We live and cook by a very simple mantra: We can literally make anything on the grill. F*ck yeah.

In our cookbook we show you how to ball out as hard as we do, and make juicy, well-seasoned and perfectly cooked dishes on your backyard grill or smoker.

You can order on our site or go to Amazon and help fund the next moon landing. Either works for us.

Buy Now
Shop the Grill Dads
play video
Sides

Maple Sausage Cornbread

With Hot Honey Butter

Serves 4 to 6

Cook Time 30 Minutes

PREP TIME: 15 minutes

For the cornbread

  • 1 (16 ounce) package maple breakfast sausage links, about 14 links
  • 1 1/3 cup cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 3/4 cup buttermilk
  • 2 tablespoons Challenge Salted Butter, melted
  • 2 large eggs

Hot Honey Butter:

  • 1 stick (4 ounces) Salted Challenge Butter, at room temp
  • 1/3 cup mild honey
  • 2 teaspoon cayenne pepper

Preheat your grill to medium high with a two zone setup. Rub an 8-9 inch cast iron pan with a neutral oil and heat it up empty in the grill.

 

Cook the breakfast sausage on the grill using a sheet tray. Allow it to cool slightly and then slice it into disks.

 

Combine the cornmeal, salt, baking powder, buttermilk, butter and eggs in a bowl. Whisk to combine.

 

Remove the preheated pan and place the sausage in the pan. Top it with the cornbread mix and place it back on the grill for around 22 minutes, or until a cake tester comes out clean. Rotate the pan halfway through the cook.

 

While the cornbread is baking, make your hot honey butter. Mash together the butter, honey and cayenne and stir to combine. Check it for spice and seasoning and add more cayenne as necessary.

 

When the cornbread comes out of the grill immediately spread the hot honey butter on the top and allow it to melt into the cornbread. Allow it to cool then slice it up and serve it with the rest of the butter.
Print Recipe Back To Recipes Save To Pinterest

Comments:

This looks so amazing, it’s definitely my next cornbread I want to try! Cornbread always seems to be so underrated and bland, rarely do people decide to go outside the box and add additional ingredients to it and I’m glad to finally see a recipe on another website adding a bit more flair to the underrated cornbread! We’ve got a Cajun Cornbread and Cajun Honey Butter Recipe on our website but after viewing this it inspires me to try adding in some Spicy Sausage to it and make it into a full blown meal instead of just a side. BTW, AMAZING video, fun and informative and you’ve got to tell me where you got that Cast Iron pan that is already divided, that is aweomse! Thanks for the great recipe and amazing video, I really enjoyed it!

Posted by Tipsy Brisket | 8 months ago Reply

Join The Discussion:

Your email address will not be published. Required fields are marked *


Sides Maple Sausage Cornbread With Hot Honey Butter

Author Mark & Fey
Print Pin
Course Dinner
Keyword Sides
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

Ingredients

For the cornbread

  • 1 16 ounce package maple breakfast sausage links, about 14 links
  • 1 1/3 cup cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 3/4 cup buttermilk
  • 2 tablespoons Challenge Salted Butter melted
  • 2 large eggs

Hot Honey Butter:

  • 1 stick 4 ounces Salted Challenge Butter, at room temp
  • 1/3 cup mild honey
  • 2 teaspoon cayenne pepper

Instructions

  • Preheat your grill to medium high with a two zone setup. Rub an 8-9 inch cast iron pan with a neutral oil and heat it up empty in the grill.
  • Cook the breakfast sausage on the grill using a sheet tray. Allow it to cool slightly and then slice it into disks.
  • Combine the cornmeal, salt, baking powder, buttermilk, butter and eggs in a bowl. Whisk to combine.
  • Remove the preheated pan and place the sausage in the pan. Top it with the cornbread mix and place it back on the grill for around 22 minutes, or until a cake tester comes out clean. Rotate the pan halfway through the cook.
  • While the cornbread is baking, make your hot honey butter. Mash together the butter, honey and cayenne and stir to combine. Check it for spice and seasoning and add more cayenne as necessary.
  • When the cornbread comes out of the grill immediately spread the hot honey butter on the top and allow it to melt into the cornbread. Allow it to cool then slice it up and serve it with the rest of the butter.