Corn Cakes with Apples and Sausage Jean Galton   From Every Day with Rachael Ray March 2007 FOUR SERVINGS Prep Time: 30 min Cook Time: 25 min 1 cup flour 1/2 cup cornmeal 2 tablespoons brown sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 cup milk 2 large eggs 6 tablespoons butter, 4 melted and 2 chilled 1 pound bulk sausage, formed into 8 patties 2 red apples (such as Fuji or Gala), cored and cut into 1-inch cubes Warm maple syrup, for serving 1. Preheat the oven to 200°F. In a large bowl, whisk together the flour, cornmeal, 1 tablespoon brown sugar, baking powder and salt. In a medium bowl, whisk together the milk, eggs and melted butter. Add the wet ingredients to the dry ingredients and stir until combined; set aside. 2. Heat a large, heavy skillet or griddle over medium-high heat. Add the sausage patties and cook, turning once, until lightly browned and cooked through, about 2 minutes per side. Transfer to a paper-towel-lined baking sheet, cover and keep warm in the oven. 3. Melt the remaining 2 tablespoons butter in the skillet over medium-high heat. Add the apples, sprinkle with the remaining 1 tablespoon brown sugar and cook until golden, 3 to 4 minutes. Transfer to the baking sheet, cover loosely and keep warm in the oven. 4. Working in batches, drop a scant 1/4 cup batter for each pancake into the skillet and cook over medium-high heat, without disturbing, until small bubbles appear on the surface, about 2 minutes. Turn and cook until browned on the other side, about 1 minute. Serve the pancakes, sausage patties and sautéed apples with the maple syrup.

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