Added to shopping list. Go to shopping list.
Ingredients1 h servings
Original recipe yields 8 servings
- 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.
ReviewsRead all reviews 1