I found this in a cookbook that I have called 'Flavors of the South'. I had never heard of sausage cornbread and it appealed to my tastebuds and tummy. I was not disappointed. Because of time constraints, I just used Jiffy cornbread mix, but you can try this from scratch. Be warned tho. The Itis (pronounced eye-tiss) sets in REAL quick with this!
Ingredients:
1 lb of sausage meat, hot or mild
1 1/2 cups cornmeal
1/2 cup flour
4 teaspoons baking powder
1 cup milk
1 egg
2 tablespoons of sausage drippings.
Directions:
Preheat oven to 425. In a skillet on medium, cook the sausage. Once all nice and brown, set aside and save the drippings. Mix up your cornbread batter and add in the meat as well as two tablespoons of the drppings. Pour into a cake pan or back into the skillet and bake for 25 mins or until golden brown. Cut into wedges and serve.
