Piggy Puddin'

Deborah Mackrodt


Serve this for a Sunday brunch or when you have company. It's really good and I end up with no left overs.

★★★★★ 2 votes


link pork sausages. ( i use the brown and serve which are already cooked )
2- 3
tart apples peeled cored and cut into bite size pieces )
1 box
cornbread ( jiffy ) prepared according to box
lemon juice for soaking apples in
1 c
corn either frozen or canned.
maple syrup


1Preheat oven to 450.
2Cut up the apples into bite size pieces and let soak in some lemon juice so they dont brown.
3Cute the sausage into bite size pieces and layer them in a 9 inch square baking dish. Layer the apples on top.
4Add the corn to the prepared cornbread mix and stir.
5Next pour or spoon the cornbread batter over the the apples and sausage. DO NOT STIR.
6Bake until cornbread is done depending on your oven. Serve with maple syrup.

About this Recipe

Other Tag: Quick & Easy