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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe is from Ingredients:
1 lb bulk pork sausage |
1 small onion, chopped |
1/2 cup chopped green bell pepper |
2 (6 ounce) packages cornbread mix (martha white cotton pickin) |
1 1/3 cups milk |
3 eggs, beaten |
4 ounces shredded cheddar cheese |
Directions:
1. Heat oven to 400 degrees F.
2. In 10-inch cast iron or ovenproof skillet, cook sausage, onion and bell pepper over medium heat until sausage is thoroughly cooked and vegetables are tender.
3. Remove mixture from skillet. Drain.
4. Wipe skillet clean with paper towel; spray skillet with nonstick cooking spray.
5. In medium bowl, combine cornbread mix and milk; stir until smooth.
6. Pour half of batter into sprayed skillet. Spoon sausage mixture over batter.
7. Pour beaten eggs over sausage.
8. Sprinkle cheese over eggs.
9. Spoon remaining batter over cheese.
10. Bake at 400 degrees F. for 25 to 30 minutes or until golden brown and set.
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