Wednesday, August 27, 2008

Sausage Cornbread Bake

Sausage Cornbread Bake

1 pound bulk sausage
1 cup chopped onion
2 eggs
1 1/2 cups self-rising corn meal mix
1 (17 ounce) can cream-style corn
3/4 cup milk
1/4 cup vegetable oil
2 cups shredded sharp Cheddar cheese

Grease a 10-inch cast iron skillet or 2-quart baking dish. Sauté
sausage and onion in medium skillet until sausage is browned and onion
is tender; drain.

Beat eggs in large mixing bowl. Add corn meal, corn, milk and oil;
blend thoroughly. Pour half of corn meal mixture into prepared pan;
sprinkle evenly with sausage mixture and cheese. Pour remaining corn
meal mixture over sausage and cheese. Bake at 425 degrees F for 30 to
35 minutes or until deep golden brown.

Cool for 10 minutes before serving.

Yields 6 to 8 servings.