Brunch Cornbread Glizzburger

Cornbread:

• 1/2 corn meal

• 1/2 all purpose flour

• 1/4 cup brown sugar

• 1 egg

• 2 Tbsp softened butter

• 3/4 cup heavy cream

• 1 1/2 tsp baking soda

• 1/4 tsp salt

Glizzburger Ingredients:

• Pack of Wegmans Smoked Swiss Sausage

• Maple Syrup

• Egg

I hope to see this on brunch menus across Philadelphia. Here we have a Cornbread Maple Glizzburger. After seeing the original Glizzburger, I was determined to find twist on it.

If you don’t know what a glizzburger is, it’s basically a split hotdog that is filled with meat. Glizzy + burger = Glizzburger. According to the internet, The Vulgar Chef is the creator of this dish. He’s found a unique way to equally ruin and elevate food. This creation is for sure, one of his crowning achievements.

Cornbread

Equipment:

1. Mixing bowls

2. Ice cream scoop

Steps:

• Mix dry ingredients (except sugar) in separate bowl

• Cream butter and sugar until fully incorporated

• Beat egg and mix with milk

• Combine ingredients and set aside

Glizzy

Equipment:

1. Cast iron

2. Toothpicks

3. Parchment paper

4. Baking sheets

5. Cutting board

Steps:

• Make an incision in the middle of the sausage to create a space. Prop the space open with toothpicks.

• Butter or oil a cast iron, get it hot and sear the sausages. When seared, set aside to cool and remove toothpicks.

• Using the ice cream scooper, add one scoop to the middle of the sausage.

• With all cornbread filled sausages on baking sheet, bake for 12-14 minutes at 375F.

• While that is baking, get out maple syrup and fry an egg.

• Drizzle maple syrup atop the cornbread-filled glizzburger, then place egg on top

• Enjoy!