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Sausage Cornbread

16 oz sausage
1 lg onion
2 eggs, lightly beaten
1-1/2 cups self-rising cornmeal
1 can (15oz) creamed corn
3/4 cup buttermilk
1/4 cup oil
8 oz sharp cheddar cheese, shredded

Preheat oven to 425. Grease 9" square pan or 10-1/2" iron skillet. Set aside. Using another frying pan, brown sausage and onion, drain. Combine remaining ingredients except cheese. Pour 1/2 cornmeal mixture into prepared pan; sprinkle with sausage mixture and cheese. Pour remaining batter over top. Bake 30-4- minutes. Cool 10 minutes before serving.

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