Ingredients1 h 5 m servings 658
- Preheat oven to 425 degrees F (220 degrees C). Grease a 10 inch ovenproof skillet.
- In a medium skillet, brown the sausage and onion; drain well.
- In a large bowl, combine eggs, corn meal mix, corn, sour cream, milk, and oil. Pour half of corn meal mixture into the greased pan, and sprinkle with sausage mixture and cheese. Pour remaining batter over top.
- Bake for 30 to 40 minutes. Let stand 10 minutes before serving.
Per Serving: 658 calories; 47.1 38 22.1 129 1264 Full nutrition
ReviewsRead all reviews 17
This recipe was pretty tasty--a nice combination of savory and sweet. I'm assuming that the recipe meant a complete cornbread mix like Jiffy with exactly a cup and a half in the package, so tha...
I have now made twice. First time, I used canned corn and mild green chilies and served with a dollop of sour cream, guacamole and salsa on the side. A big hit. Next, I used italian sausage, ...
This made for a nice brunch with some fresh fruits on the side. I did change one thing - I used Colby Jack instead of cheddar simply because it's what I had. I doubt that made much difference t...
Very good. I did not find the buttermilk mix so I made the corn bread according to the recipe box and substituted buttermilk for the milk.
I used a box of cornbread mix instead of the individual ingredients. It was really good, even my picky 3 yr old ate it up. Unfortunately, it just didn't sit right with me or the 7 yr old and we ...
I used a package corn muffin mix which has the equivalent of mix as the recipe calls for. I put in a light french onion dip since I didn't have plain sour cream. I also added some of the shred...
I love this recipe. It is very tasty! I use it for dinner with a salad for my family of four and then use the left overs for breakfast.
I changed this recipe a bit, but we really liked it and would have liked it even better the real way probably. I had some ground beef that needed to be used so I used that instead of sausage. I ...