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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Corn bread is a staple here in the South. I added sausage and cheese to a corn bread recipe and came up with this satisfying dish. It goes especially well with soup. Ingredients:
1 pound bulk pork sausage |
1 large onion, chopped |
1-1/2 cups cornmeal |
1/4 cup king arthur unbleached all-purpose flour |
2-1/4 teaspoons baking powder |
3/4 teaspoon salt |
1 can (14-3/4 ounces) cream-style corn |
3/4 cup milk |
2 eggs |
1/4 cup vegetable oil |
2 cups (8 ounces) shredded sharp cheddar cheese |
Directions:
1. In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the corn bread comes out clean. Yield: 8-10 servings.
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