Ingredients
- UPSIDE DOWN TOPPING
- 1/2 lb. pork sausage links
- 4 Tbsp. (1/2 stick)butter
- 1/2 cup packed brown sugar
- 4 small apples, peeled and cut into eighths
- CORNBREAD
- 1 cup flour
- 3/4 cup yellow cornmeal
- 3 Tbsp. packed brown sugar
- 1 Tbsp. baking powder
- 1 tea. salt
- 1 egg, lightly beaten
- 4 Tbsp. (1/2 stick) butter, melted
- 1 cup milk
- Maple Syrup
Preparation
Step 1
Oil an 8" or 9" square baking pan.
In a skillet, brown sausages until cooked through. Remove sausage and discard all but 2 Tbsp. drippings.
Add butter and brown sugar to skillet. Heat, stirring, until sugar is melted. Add apples and saute over moderate heat, turning occasionally, until soft, about 10 minutes.
Arrange sausages in straight or diagonal rows across the bottom of prepared pan. Insert apple slices, rounded sides down, between rows of sausage, wedging them in tightly. Pour reserved pan juices over.
Preheat oven to 400 degrees.
To make cornbread, stir flour, cornmeal, brown sugar, baking powder, and salt in a medium bowl. Add egg, melted butter, and milk and stir until well combined. Pour batter over apples and sausage. Smooth the top.
Bake for 20-25 minutes or until cake tester inserted comes out clean.
Remove from oven and immediately invert onto platter. Cut into squares; serve with syrup.