Lunch: Sausage Corn Bread Recipe

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 milk
2 eggs
1/4 cup vegetable oil
2 cups (8 ounces) shredded sharp cheddar cheese

Instructions

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 corn bread comes out clean.

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