Ingredients

The following ingredients have 4 Servings
  • 1 package Martha White Cotton Country Cornbread Mix
  • 1/2 cup milk
  • 1 egg
  • 1/2 cup chopped onion
  • 1 lb breakfast sausage
  • maple syrup

Instruction

  • Cut sausage into six patties and cook in a medium-sized skillet over medium heat, turning as necessary, until fully cooked and no longer pink in the center. Set breakfast sausage patties to the side when done.
  • In a large skillet over medium heat, pour oil to a depth of 1/4 of an inch. Allow to heat while you prepare cornbread.
  • In a medium bowl, stir together cornbread mix, onion, milk, and egg. Set aside for five minutes.
  • Drop cornbread by large spoonfuls into the skillet, shaping slightly into a patty with the back of the spoon. Once browned on the bottom, gently flip over and brown on the other side. Remove to a paper towel-lined plate.
  • Assemble sliders, brushing the tops of each sausage patty with maple syrup. Serve warm.