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Southern Sausage Cornbread
Rating:
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1/2 pound smoked sausage, sliced 1 1/2 cups self-rising cornmeal (see Cook's Note) 1 (8-ounce) can cream -style corn 1 cup (8-ounces) sour cream 2/3 cup vegetable oil 2 large eggs, lightly beaten 3 to 4 green onions, chopped 1 1/2 cups (6-ounces) shredded pepper Jack cheese - divided use |
 
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Serving size: 8 servings | Calories/serving: N/A | |
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1. Brown sausage in medium skillet over medium heat; drain well and set aside.
2. Preheat oven to 425*F (220*C). Grease a 10-inch cast iron or oven-proof skillet; set aside. 3. Combine cornmeal, cream-style corn, sour cream, oil, eggs and green onions in a large bowl; mix well. Pour half of the batter into prepared skillet. Sprinkle crumbled sausage on top of batter; sprinkle with half the cheese. Spread remaining half of batter over cheese. 4. Bake for 25 minutes; sprinkle with remaining cheese and bake an additional 5 minutes or until cheese melts. Cook's Note: You can substitute 1 1/2 cups regular cornmeal plus 1 1/2 teaspoons baking powder and 3/4 teaspoon salt for the 1 1/2 cups self-rising cornmeal. For more please see Premium Free Recipes | |
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