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Sausage Corn Bread

By: Annie South  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 207 people have saved this

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 8 servings
 

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 (14.75 ounce) can cream-style corn
  • 3/4 cup milk
  • 2 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 degrees F for 45-50 minutes or until a toothpick inserted in the corn bread comes out clean.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2008 by Lauren 
I didn't have any cream corn on hand so I just used a regular can of corn. I don't know if... MORE

 
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