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Sausage Cornbread Bake



  • 1 pound bulk sausage
  • 1 cup chopped onion
  • 2 eggs
  • 1 1/2 cups self-rising corn meal mix
  • 1 (17 ounce) can cream-style corn
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 2 cups shredded sharp Cheddar cheese
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  1. Grease a 10-inch cast iron skillet or 2-quart baking dish.
  2. Sauté sausage and onion in medium skillet until sausage is browned and onion is tender; drain.
  3. Beat eggs in large mixing bowl. Add corn meal, corn, milk and oil; blend thoroughly. Pour half of corn meal mixture into prepared pan; sprinkle evenly with sausage mixture and cheese. Pour remaining corn meal mixture over sausage and cheese.
  4. Bake at 425 degrees F for 30 to 35 minutes or until deep golden brown.
  5. Cool for 10 minutes before serving.

Yields 6 to 8 servings.


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