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.

  • Total time: 40 min
  • Servings: 3 servings
  • Estimated total cost: $3
  • Calories per serving: 650 cal
  • Oven

Ingredients

  • Fully cooked cheddarwurst
    2 links, about 6 ounces total
  • Krusteaz Honey Cornbread & Muffin Mix
    7.5 ounces, half of a 15-ounce box
  • Broccoli crown
    12 ounces $3.49
  • Carrots
    8 ounces $1.69
  • Milk
    1/3 cup
  • Beaten egg
    1 1/2 tablespoons, about half a large egg
  • Neutral cooking oil
    3 tablespoons plus 1 teaspoon, divided
  • Diamond Crystal Salt flakes
    1 teaspoon
  • Ground black pepper
    1/4 teaspoon

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

Drink pairing: Apple cider suits the savory sausage and sweet cornbread, with sparkling cider for the kids.