Martha White Southern Sausage Cornbread
Prep Time: 15 minutes (Ready in 40 minutes)
1/2 lb. bulk pork sausage
1 egg
2 cups Martha White® Self-Rising Corn Meal Mix
1 1/3 cups milk or buttermilk
1/4 cup oil or melted shortening
1. Heat oven to 450°F. Cook sausage in 10-inch cast iron skillet over medium heat until thoroughly cooked, stirring frequently. Drain sausage; discard drippings from skillet. Place skillet in oven to heat.
2. Beat egg in medium bowl. Add corn meal mix, milk and oil; stir until smooth. (Batter should be pourable. If batter is too thick, add additional
milk.) Pour batter into hot skillet.
3. Bake at 450°F. for 20 to 25 minutes or until golden brown.
8 Servings. From Neesie.
Prep Time: 15 minutes (Ready in 40 minutes)
1/2 lb. bulk pork sausage
1 egg
2 cups Martha White® Self-Rising Corn Meal Mix
1 1/3 cups milk or buttermilk
1/4 cup oil or melted shortening
1. Heat oven to 450°F. Cook sausage in 10-inch cast iron skillet over medium heat until thoroughly cooked, stirring frequently. Drain sausage; discard drippings from skillet. Place skillet in oven to heat.
2. Beat egg in medium bowl. Add corn meal mix, milk and oil; stir until smooth. (Batter should be pourable. If batter is too thick, add additional
milk.) Pour batter into hot skillet.
3. Bake at 450°F. for 20 to 25 minutes or until golden brown.
8 Servings. From Neesie.
