Cornbread, sausage, and tomato pie with garlic cream drizzle recipe

Ingredients

• ½ pound sweet Italian sausages, casings removed
• 6 tablespoons extra virgin olive oil
• 1 pint (2 cups) grape tomatoes, halved
• ½ cup chopped sweet onion
• 1 tablespoon sugar
• 1 teaspoon dried Italian seasoning
• 2 (7-ounce) packages Martha White Sweet Yellow Cornbread & Muffin Mix
• ¼ cup grated Parmesan cheese
• ½ cup milk
• ½ cup sour cream
• 3 large eggs, lightly beaten

• ¼ cup heavy cream, plus more as needed
• 1 teaspoon Martha White Self-Rising Enriched White Corn Meal Mix or Martha White Plain Enriched Corn Meal
• 2 garlic cloves, crushed
• 2 fresh basil leaves
• ¼ cup sour cream
• 2 tablespoons grated Parmesan cheese
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• Shaved Parmesan cheese and fresh basil leaves, for garnish

Make the Cornbread
1. Preheat the oven to 375°. Brown the sausage in a Lodge 10-inch cast iron skillet over medium heat until no longer pink, breaking up the meat with a wooden spoon. Drain on paper towels. Add 2 tablespoons of the oil to the pan, along with the tomatoes, onion, sugar, and ½ teaspoon of the Italian seasoning. Cook, stirring occasionally, until the tomatoes and onion begin to caramelize, about 8 minutes. Spread the tomato mixture evenly over the bottom of the pan. Spoon the sausage evenly over the top.
2. In a medium bowl, stir the cornbread mix, Parmesan, milk, sour cream, eggs, remaining 4 tablespoons oil, and ½ teaspoon Italian seasoning together until smooth. Pour evenly over the mixture in the skillet. Bake until golden brown, 20 to 25 minutes. Let stand 5 minutes before inverting onto a serving plate. If any tomatoes or onions stick to the bottom of the pan, scrape them off, and replace on the cornbread.
3. Make the Garlic Cream Drizzle: Stir together the cream, corn meal mix, garlic, and basil in a microwave-safe 1-cup measuring cup or bowl. Heat on HIGH in the microwave for 45 to 60 seconds or until the mixture boils. Discard the garlic and basil. In a small bowl, whisk the sour cream, Parmesan, salt, and pepper together. Add to the cream mixture. Add 1 to 2 tablespoons more cream if needed to reach a drizzling consistency.
4. Sprinkle the cornbread with shaved Parmesan and basil leaves. Cut into wedges, and serve the Garlic Cream Drizzle on the side.