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Skillet Sausage Corn Bread

By: Carolyn Griffin  
"This unique corn bread is prepared in a skillet. I cut it into wedges and serve it with bacon, eggs and fresh fruit for a hearty breakfast."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 204 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 pound bulk pork sausage
  • 1 1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 egg
  • 1 cup milk

Directions

  1. In a 9-in. ovenproof skillet, cook sausage over medium heat until no longer pink. Drain, reserving 2 tablespoons drippings. In a large bowl, combine the cornmeal, flour, baking powder and sugar. In another bowl, beat egg and milk. Stir into dry ingredients just until moistened. Fold in sausage and reserved drippings. Return to skillet. Bake at 425 degrees F for 20-25 minutes or until a toothpick comes out clean. Serve warm. Refrigerate leftovers.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2006 by Sarah 
Good and easy to prepare...mixed in some veggies for more color and threw it into the slow... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2007 by seandes 
Very good recipe, but being a "Hot Stuff Lover" I mixed a teaspoon of cayenne into the sausage... MORE

 
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