Kielbasa Cornbread

From: Chef #411647

On May 20, 2009

We loved this and I loved it because it was so easy to put together. Put it together in 5 min in the morning and then it just gets thrown in the oven in the eve. My default corn muffin mix is Jiffy which is only an 8.5oz package. Also per the previous comments, I added a little olive oil to prevent any dryness. The smaller corn mix didn't seem to hinder it and in fact I think I preferred that to focus the dish more on the kielbasa. It's a keeper esp for those weeknight meal plans.

From: littleturtle

On Mar 29, 2009

Very quick and easy to make. I wonder if maybe this recipe calls for a little too much corn muffin mix or if it needs to be 12 oz of a specific brand not to turn out a touch dry. I used the 12 oz that the recipe calls for, but noticed my box called for 1 egg and 2/3 cup milk for half a box (9 1/2 oz) mix and it probably would have turned out a little moister without adding additional fat if I had listened to the box. Luckily I did pay attention to the baking time on the box which said 17-20 minutes because that's exactly what this cooked in. Good flavor though. Thanks for sharing.

From: Michelle S.

On Apr 14, 2003

I thoroughly enjoyed this recipe! I brought it to a cookout where everyone went WILD for it. The combination of flavors is perfect. The only drawback was it was a tad dry so next time I prepare this I think I will add perhaps a 1/4c. melted butter to the recipe. But there definitely will be a next time!

From: Jan Marie

On Dec 1, 2007

All I can say is WOW. I cut the recipe in half because my mix was a Better Crocker 6 oz mix. I added a little butter as others suggested. The big difference was that I used an ice cream scoop and placed them into greased muffin tins. I cooked them about 4 minutes less and they cam out wonderfully brown all around and absolutely yummy. This is now one of my favorite recipies. Thanks