In the early 1800’s there was a massive influx of people that began the treacherous settlement of Texas. Texas quickly became a hotbed of immigrants from all around the world who, despite their differences, believed in the opportunity and potential that Texas had to offer. Many came in covered wagons, horseback, or ships, which limited carrying capacity of goods, and most importantly: food. As a result, creative combinations of food came to the forefront because of necessity. Settlers had to use what they had when they had it and had to “make it work” because there simply was no alternative.
At this time Native Americans were spread all throughout the region and settlers learned most of their survival skills from them. Native Americans had lived in Texas for thousands of years and the cornerstone of their diet was corn. Native Americans used corn for a variety of subsidies, from flatbreads to main dishes, and the settlers quickly learned that corn was a versatile crop that could be used for more than its surface value. Settlers began experimenting and eventually ground corn up and used to make bread. As a result, cornbread was an important survival meal that only required ingredients that were readily available at the time. Also, cornbread had a longer lifespan than traditional bread, so it was a win-win.
In the spirit of using what you had when you had it, whatever meat was available was often times added in to a batch of cornbread to make it heartier. Usually, chicken or sausage of some sort was added with a combination of spices and sometimes sour cream. If you had it on hand and you thought it would be a good addition, you couldn’t go wrong. The best part about cornbread with meat is that you can eat it any time of day, any meal and at any temperature. It’s good for breakfast, lunch or dinner, hot or cold.
My family has deep roots in east Texas and coincidentally my parents met in the heart of Texas, Nacogdoches, Texas, when my parents were in college. My dad was working his way through college as a manager of a local grocery store when he met my mom. They didn’t click initially, but my dad invited her to the company holiday party that was pot-luck style. My mom, being a broke college student, scrambled and decided to break her famous “sausage bread”. My dad tried a bite at the party and said that it was that moment he decided he wanted to ask her on a date, and the rest is history.
My family has deep roots in east Texas and coincidentally my parents met in the heart of Texas, Nacogdoches, Texas, when my parents were in college. My dad was working his way through college as a manager of a local grocery store when he met my mom. They didn’t click initially, but my dad invited her to the company holiday party that was pot-luck style. My mom, being a broke college student, scrambled and decided to break her famous “sausage bread”. My dad tried a bite at the party and said that it was that moment he decided he wanted to ask her on a date, and the rest is history.
To this day my mom warns anyone who tries her specialty “be careful… you just might fall in love with me” and everyone who tries it agrees. It’s the quintessential May Family delicacy that is requested by anyone who’s close to our family. We eat it at every major holiday and occasionally my mom surprises the family and makes it for breakfast on a random Sunday before church.
Food is the great equalizer. Typically, if it’s good, it doesn’t really matter what it is - what matters most is the comfort or feeling it gives you. Usually if a family member is going through a trying time or there’s a death in the family we always bring sausage bread because no matter what, it’s always fitting and you somehow feel better after having homemade southern food.
Whether it be Christmas Day or just a midnight snack, sausage bread hits the spot. The most incredible thing is that sausage bread tastes amazing hot or cold, it really doesn’t matter.
Sausage Bread:
10 cups stale cornbread
1 large onion (diced small)
1 pound of low-sodium spicy pan sausage
1 package of mixed cheese
1 package of cheddar cheese
Make 2 packages of cornbread according to the directions on the package. Brown the spicy sausage and dice up cornbread and add to a large mixing bowl. Mix in the cheese and onions and mix thoroughly and add to a large baking dish. If you wish you can add a layer of mixed cheese on the top. Bake in the oven at 350 degrees for 20 minutes and enjoy!
Food is the great equalizer. Typically, if it’s good, it doesn’t really matter what it is - what matters most is the comfort or feeling it gives you. Usually if a family member is going through a trying time or there’s a death in the family we always bring sausage bread because no matter what, it’s always fitting and you somehow feel better after having homemade southern food.
Whether it be Christmas Day or just a midnight snack, sausage bread hits the spot. The most incredible thing is that sausage bread tastes amazing hot or cold, it really doesn’t matter.
Sausage Bread:
10 cups stale cornbread
1 large onion (diced small)
1 pound of low-sodium spicy pan sausage
1 package of mixed cheese
1 package of cheddar cheese
Make 2 packages of cornbread according to the directions on the package. Brown the spicy sausage and dice up cornbread and add to a large mixing bowl. Mix in the cheese and onions and mix thoroughly and add to a large baking dish. If you wish you can add a layer of mixed cheese on the top. Bake in the oven at 350 degrees for 20 minutes and enjoy!