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1 pound bulk sausage
3/4 cup flour
3/4 cup cornmeal
1 tablespoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 beaten eggs
1/2 cup milk
1/3 cup sausage dripping
Glass/Pyrex baking dish
Crumble sausage over bottom of 9-inch baking dish for microwave.
Microwave on HIGH for 4 1/2 to 7 minutes, stirring after half time. (Drain off fat and reserve 1/3 cup of it for cornbread.)
In another dish reserve half of cooked sausage.
Cornbread: Combine remaining ingredients in mixing bowl. Stir only until smooth. Pour over sausage in baking dish. Combine reserved sausage over top. Center dish on inverted saucer in oven.
Microwave at MEDIUM for 6 minutes, rotating every 2 minutes. Check for doneness by looking in bottom of dish for unbaked batter.
Let stand for 10 minutes before serving.
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