Cheddarwurst, Cornbread & Roasted Broccoli
A family-friendly German-American supper pairs cheddarwurst and golden cornbread with roasted broccoli and carrots, both seasonal choices for Washington in early October.
This recipe may need another look before cooking.
It scored 6/10, below our 8/10 retry mark.
- Total time: 40 min
- Servings: 3 servings
- Estimated total cost: $3
- Calories per serving: 650 cal
- Oven
Ingredients
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Fully cooked cheddarwurst2 links, about 6 ounces total
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Krusteaz Honey Cornbread & Muffin Mix7.5 ounces, half of a 15-ounce box
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Broccoli crown12 ounces $3.49
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Carrots8 ounces $1.69
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Milk1/3 cup
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Beaten egg1 1/2 tablespoons, about half a large egg
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Neutral cooking oil3 tablespoons plus 1 teaspoon, divided
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Diamond Crystal Salt flakes1 teaspoon
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Ground black pepper1/4 teaspoon
Instructions
Swipe a step aside or click its number when it’s done.
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Before starting, confirm that you have fully cooked cheddarwurst and Krusteaz Honey Cornbread & Muffin Mix: neither appears in the supplied catalog. The cornbread quantities below are for half a 15-ounce box of the Honey variety; another variety may require different additions.
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Heat the oven to 400°F with racks in the upper and lower thirds. Line a large rimmed baking sheet with parchment and place paper liners in 6 wells of a muffin tin.
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Cut 12 ounces broccoli crown into approximately 1 1/2-inch florets; peel the tender stalk and slice it thinly. Scrub 8 ounces carrots and cut into 1/4-inch-thick diagonal slices.
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Toss the prepared vegetables on the baking sheet with:
- 2 teaspoons neutral cooking oil
- 1 teaspoon Diamond Crystal Salt flakes
- 1/4 teaspoon ground black pepper
Spread into a single layer. The seasoning is modest because the cheddarwurst is already salted.
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Make the cornbread batter by stirring together just until combined:
- 7.5 ounces Krusteaz Honey Cornbread & Muffin Mix
- 1/3 cup milk
- 1 1/2 tablespoons beaten egg
- 2 tablespoons plus 2 teaspoons neutral cooking oil
Divide the batter evenly among the 6 lined muffin wells.
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Put the vegetables on the upper rack and the muffins on the lower rack. Roast the vegetables for 10 minutes, then turn them and add 2 fully cooked cheddarwurst links, about 6 ounces total, to the baking sheet. Continue roasting for 12–15 minutes, until the vegetables are tender and browned and the sausages reach 165°F. Remove the muffins after 18–22 minutes total, when golden and a toothpick inserted into the center comes out clean.
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Let the muffins cool for 5 minutes while finishing the sheet pan. Cut one cheddarwurst link into bite-size pieces and divide it between the two kids; for young children, quarter it lengthwise before cutting crosswise rather than serving round coins.
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Plate the other cheddarwurst link for the adult. Give the adult about half the vegetables and 3 muffins, and give each child about one-quarter of the vegetables and 1 muffin. Split the final muffin according to appetite.
Want more detail? See the temperature guide.
Drink pairing: Apple cider suits the savory sausage and sweet cornbread, with sparkling cider for the kids.