Maple Cornbread with Sausage and Apples


2 boxes (about 8 ounces each) corn muffin mix
2 eggs, large or extra large
3/4 cup milk, whole or 2%
6 tablespoons real maple syrup, divided
1 package (about 9 ounces) fully cooked sausage patties, crumbled
3 scallions, root ends removed and thinly sliced
1 large apple (about 8 ounces), peeled and cut into 1/4-inch dice


Combine corn muffin mix, eggs, milk, and 4 tablespoons maple syrup in a 4- to 6-quart slow cooker until well blended. Stir in the sausage, scallion, and apple until all of the chunks are evenly distributed. Cook on low 3-½ to 4 hours. Spoon the remaining 2 tablespoons maple syrup over the top. If your slow cooker has a warming setting, you can keep the cornbread warm several hours; if it doesn’t, the cornbread will stay servable up to 1 hour with the cooker turned off. Cut into squares or wedges to serve.


8 servings

Preparation Time

10 Minutes

Total Time

4 Hours

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