Recipe Courtesy of Chef duo Maddie and Kiki for duBreton Organic and Certified Humane® Pork
We can remember fighting over the last piece of the age-old classic pineapple upside down cake that our Mom used to make when we were little girls. While these characteristic flavours have stood the test of time, this cornbread version combines savoury duBreton pork sausages, sharp cheddar cheese and jalapenos in a spicy update to the long-standing favourite. —duBreton
Allow your grill to preheat over medium high heat for 10-15 minutes. Cook the pork sausages over direct heat until fully cooked. Remove from grill and allow to rest on a plate partially covered in aluminum foil.
Grease the sides of a 9-inch cast iron pan and add the melted butter. Sprinkle on the brown sugar. Arrange the pineapple rings to cover the bottom in a single layer. Cut sausages in ½ inch chunks and fill each hole in between pineapple rings with a piece of sausage. Chop any remaining sausage into small chunks and set aside.
Add the buttermilk, butter, eggs, and honey. Stir until just moistened. Do not overmix or the cornbread will be though!
Fold in cheese, red onions, chopped jalapeno and remaining chopped sausage.
6. Spread the cornbread mixture over top of the cut sausages and jalapenos, being careful not to disrupt the bottom configuration.
In an barbecuepreheated to 400⁰F (200⁰C), grill the cornbread over indirect heat until nicely browned – approximately 20-30 minutes.
Let the cornbread fully cool before cutting into slices.
Serving suggestions: This cornbread is the perfect hand-held dish on the go! Wrap it in a napkin and you’ve got yourself the perfect brunch to eat on the road! Move over granola bars, we think this Grilled Sausage & Pineapple Upside Down Cake is the next breakfast trend!