This moist, extremely flavorful cornbreadis almost a meal by itself!
Recipe: Southern SausageCornbread
1/2 pound smoked sausage, sliced1 1/2 cups self-rising cornmeal (see Cook’sNote)1 (8-ounce) can cream -style corn1 cup (8-ounces) sour cream2/3 cup vegetable oil2 large eggs, lightly beaten3 to 4 green onions, chopped1 1/2 cups (6-ounces) shredded pepperJack cheese – divided use
Makes 8 servings.
Cook’s Note: You can substitute 1 1/2 cupsregular cornmeal plus 1 1/2 teaspoons baking powder and 3/4 teaspoonsalt for the 1 1/2 cups self-rising cornmeal.
If the Southern SausageCornbread recipe was useful and interesting, you can share it with your friends or leave a comment.