Based on the Second Place finisher in the National Cornbread cookoff
2 teaspoons Crisco® Extra Virgin Olive Oil
4 apple chicken sausage links, cut into 1/2 inch thick slices
1 (7 oz.) package MarthaWhite® Sweet Yellow Cornbread Mix
2/3 cup milk
1 large egg
1/4 teaspoon dried rubbed sage
1/2 cup chopped pecans
2 Fuji or Honeycrisp apples, cored and cut into bite-sized pieces
1 teaspoon lemon juice
1/2 small red onion, halved and thinly sliced
4 cups mixed greens
1/2 cup shredded sharp cheddar cheese
1/4 cup Crisco® Extra Virgin Olive Oil
2 tablespoons red wine vinegar
2 tablespoons apple cider
Salt and cracked black pepper, to taste
1. For sausage: HEAT oven to 425°F. Place 8-inch Lodge® cast iron skillet over medium low heat.
Cook sausage in olive oil for 10 minutes or until heated through, stirring frequently.
2. For cornbread: WHISK together cornbread mix, milk, egg, sage and pecans in medium bowl.
Remove sausage from pan and drain briefly on paper towels. Keep warm. Pour cornbread mixture
into the hot pan. Bake 15 to 20 minutes or until golden brown. Cool slightly and cut into 1-inch cubes.
3. STIR together apples and lemon juice in large bowl. Add onion, greens, cheese, sausage and cornbread cubes.
4. For dressing: WHISK oil with vinegar, cider, salt and pepper. Pour over salad. Toss gently to coat. Serve immediately.
Makes 6 servings