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Sausage Cornbread

TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD: 10 servings.
Cornbread is a staple here in the South. I added sausage and cheese to a cornbread 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 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 whole milk
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 2 cups 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 cornbread comes out clean.

Nutrition Facts

1 piece: 369 calories, 22g fat (9g saturated fat), 85mg cholesterol, 731mg sodium, 30g carbohydrate (4g sugars, 2g fiber), 13g protein.

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