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Southern Sausage Cornbread

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

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.

Makes 8 servings.

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.