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    Sausage Cornbread Bake


    Source of Recipe


    Martha White


    List of Ingredients


    • 1 pound bulk pork sausage
    • 1 large onion, chopped
    • 2 eggs, slightly beaten
    • 1 1/2 cups Martha White Buttermilk Self-Rising Cornmeal Mix
    • 1 (17 ounce) can cream style corn
    • 3/4 cup milk
    • 1/4 cup oil
    • 2 cups shredded sharp chaddar cheese


    Instructions


    1. Preheat oven to 425 degrees. Grease a 10 inch oven proof skillet or 2 quart baking dish. In a medium skillet, brown sausage and onion; drain well. In a large bowl, combine eggs, cornmeal mix, corn, milk and oil. Pour half of the cornmeal mixture into greased pan; sprinkle with sausage mixture and cheese. Pour remaining batter over top. Bake 30 to 40 minutes. Let stand for 10 minutes.
    2. Yield: 6 to 8 servings
 

 

 

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