At Anna’s Kitchen Table

I was in New Jersey, USA during October, visiting the American branch of my Mother’s family; my aunt, cousins and their families. Oh, it was so beautiful over there in the Fall! The colours of the leaves just stunningly beautiful. It really was a privilege to see and to spend time with my lovely family.

We were fortunate enough to visit quite a few eating places, of course! 😀 And ‘Cracker Barrel’ was one of my favourite- A casual country restaurant at one end featuring home style country cooking and a store at the other end filled with bits and bobs, much like the kind of things you’d find in a garden centre over here in the UK. Halloween and Christmas very much in evidence.

Just love. Love. LOVE.

So, what did we eat at Cracker Barrel? Lighter than light ‘biscuits’, very similar to our ‘scones’ here in the UK, served with a sausage ‘gravy’ and sausage patties.
My mother’s breakfast sampler included grits and apple compote, my aunt’s, pancakes…we ate so much delicious food!

Of course, once back at home, food addict that I am ;), do you think I could get the sausage gravy out of my head?

No sireeeee, I could not!

Queue much googling and a Saturday at home and what do we get? Chilli cornbread, served with sausage gravy.
Mmmmmmmmmm. Delish.

Give it a whirl! I swear it’s just like the one we had! 🙂

Chilli Cornbread
Makes about 12 generous pieces.

2 cups of yellow polenta (not the instant kind)
1 can (418g) cream style corn
1 sm. can sweet corn niblets (198g) drained
2 lg. eggs
2tsp. Baking powder
1 cup buttermilk or yoghurt thinned down with milk
1tsp. Salt
2tbsp. Sugar
Pinch of chilli flakes.

Simply mix everything together in a bowl and place in a lined and greased 9″ round cake tin.

Bake at 180deg.C (fan oven) for about 25 minutes, until golden brown and cooked through.

Country Style Sausage Gravy
Makes enough for 4-5 servings.

6-8 pork sausages, skins removed
1/4 cup of plain flour
2 cups whole milk
Salt & pepper, to taste.

1. Crumble the sausages into a hot, dry pan and brown well until cooked through.

2. Add the flour, while stirring for a minute or so.

3. Add the milk slowly, stirring all the time, keep cooking for a couple of minutes until thickened.

4. Add seasoning to taste.

5. Serve the sausage gravy over the warm chilli cornbread.

6. Dive in! 😀