Sausage Cornbread Bake
- 1 lb. sausage (16 oz.)
- 1 large onion, chopped
- 2 eggs, lightly beaten
- 1 1/2 c. white self-rising corn meal
- 1 (17 oz.) can cream-style corn
- 3/4 c. milk
- 1/4 c. vegetable oil
- 2 c. grated Cheddar cheese
- Brown sausage and onion; drain.
- Combine eggs, corn meal, corn, milk and oil.
- Pour half of the mixture into a 2-quart baking dish.
- Spread sausage and cheese, then pour remaining batter over top.
- Bake at 425° for 30 to 40 minutes.