More midrats. →[More:] Cornbread Krumble with SOM (sausage/onion/mushroom) Gravy.

Per person:

Begin with 1/4 of 9" buttermilk cornbread (best if cornbread is leftover from dinner).

Skillet Baked Buttermilk Cornbread

INGREDIENTS

* 1/3 cup bacon drippings
* 2/3 cup white sugar
* 2 eggs
* 1 cup buttermilk
* 1/2 teaspoon baking soda
* 1 cup cornmeal
* 1 cup all-purpose flour
* 1/2 teaspoon salt

DIRECTIONS

1. Preheat oven to 375 degrees F (175 degrees C). Grease a 9 inch cast iron skillet, preferably by re-warming bacon drippings in the hot pan.
2. Pour warm bacon drippings in mixing bowl, and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared skillet.
3. Bake in the preheated oven for 25 to 30 minutes, or until a knife inserted in the center comes out clean.

SOM (sausage/onion/mushroom) Gravy

Per person:

INGREDIENTS

* 4 oz. hot spiced fresh pork sausage
* 2 oz. chopped fresh button mushrooms
* 1/2 small sweet onion, chopped fine
* cracked black pepper & sea salt
* 1 tblsp. flour
* 1/2 cup milk

DIRECTIONS

1. Render sausage in thin patties in hot skillet, until fully crisped. Remove sausage and drain on paper towel; reserve to crumble.
2. Add sweet onion to sausage fat, stirring briskly to deglaze skillet. Sweat onions, until they begin to caramelize.
3. Add chopped mushrooms, stirring to coat mushrooms evenly in fat.
4. Season to taste with cracked black pepper and salt.
5. Dissolve flour completely in sausage fat/onion/mushroom mixture, stirring to eliminate any lumps. Lower heat, cook and stir to lightly browned roux.
6. Remove skillet from heat, and add milk smoothly, stirring rapidly to cream.

SERVE

Crumble cornbread onto shallow plates. Sprinkle with crumbled sausage. Drizzle with SOM (sausage/onion/mushroom) Gravy. Serve with hot black coffee.