Thursday, April 10, 2008

Sausage-Cornbread Casserole Bake

Sausage-Cornbread Casserole Bake
From: swampbear

A good brunch dish

1 pound mild or medium sausage
Three-fourths cup of milk
1 large onion, finely chopped
One-half cup of vegetable oil
2 eggs, lightly beaten
2 cups of sharp grated cheddar cheese
1 and one-half cups of self-rising cornmeal
1 large can of cream style corn

Preheat oven to 425 degrees. Grease a large iron skillet or a two quart casserole dish and set aside. Brown the sausage and onion and drain well. Combine eggs, cornmeal, corn, milk and oil. Pour half of the cornbread mixture into the prepared skillet or dish, sprinkle with the sausage and onions and cheese, then pour the remaining cornbread mixture on top. Bake 40 to 45 minutes. Let cool ten minutes before serving.

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