Southern Sausage Cornbread
This moist and flavorful cornbread is almost a meal by itself!
1/2 pound smoked sausage, sliced
1 1/2 cups self-rising cornmeal*
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
- Brown sausage in medium skillet over medium heat; drain well and set aside.
- Preheat oven to 425°F (220°C). Grease a 10-inch cast iron or oven-proof skillet; set aside.
- 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.
- Bake for 25 minutes; sprinkle with remaining cheese and bake an additional 5 minutes or until cheese melts.
Makes 8 servings.
*Or substitute 1 1/2 cups regular cornmeal, 1 1/2 teaspoons baking powder and 3/4 teaspoon salt for the 1 1/2 cups self-rising cornmeal.