A perfect breakfast or brunch dish, this can be made the night before and reheated in 350 F oven until warmed through.

4 Italian sausages, either hot or mild

2 tablespoons olive oil

1 onion, chopped

2 apples, peeled and chopped

1 cup yellow cornmeal

¼ cup flour

1 tablespoon baking powder

2 cups grated Cheddar cheese

2 eggs, lightly beaten

1 cup sour cream

1 cup canned cream corn

2 teaspoons chopped fresh jalapeno pepper, or ½ teaspoons chili flakes

Salt and freshly ground pepper

Preheat oven to 350 F. Butter an 8-inch square baking pan.

Remove sausages from casings and crumble. Heat oil in skillet over medium heat. Add onions and sauté for 2 minutes. Add sausage meat and sauté for 1 minute. Add apples and sauté until meat begins to lose its pinkness, another 2 minutes. Reserve.

Stir together cornmeal, flour, baking powder, 1 cup cheese, eggs, sour cream, corn and jalapeno. Season with salt and pepper and spoon into baking pan. Top with sausage meat and apple mixture, pushing it slightly into the dough.

Sprinkle with reserved cheese and bake for 45 to 55 minutes or until cornbread is cooked through. Serves 6.