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Southern Sausage Cornbread recipe

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

  • Brown sausage in medium skillet over mediumheat; drain well and set aside.
  • Preheat oven to 425°F (220°C).Grease a 10-inch cast iron or oven-proof skillet; set aside.
  • Combine cornmeal, cream-style corn, sourcream, oil, eggs and green onions in a large bowl; mix well.Pour half of the batter into prepared skillet. Sprinkle crumbledsausage on top of batter; sprinkle with half the cheese. Spreadremaining half of batter over cheese.
  • Bake for 25 minutes; sprinkle with remainingcheese and bake an additional 5 minutes or until cheese melts.

    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.

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