Sausage Corn Bread
Jo Ann Duren
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- 1 lb
- bulk pork sausage
- large onion, chopped
- 1 1/2 c
- self-rising cornmeal
- 1 can(s)
- 14 3/4 ounces cream-style corn
- 3/4 c
- 1/4 c
- vegetable oil
- 2 c
- 8 ounces shredded cheddar cheese
1In a skillet, cook the sausage and onion until meat is browned and onion is tender; drain.
2In a bowl, combine cornmeal, corn, milk, eggs and oil.
3Pour half into a greased 1-inch ovenproof iron skillet.
4Sprinkle with the sausage mixture and cheese.
5Spread remaining cornmeal mixture on top.
6Bake at 425 degrees F for 45-50 minutes or until corn bread tests done.
7Yield: 8-10 servings.