Ingredients
1 pound bulk pork sausage1 large onion, chopped1-1/2 cups cornmeal1/4 cup all-purpose flour2-1/4 teaspoons baking powder3/4 teaspoon salt1 can (14-3/4 ounces) cream-style corn3/4 cup whole milk2 large eggs1/4 cup vegetable oil2 cups shredded sharp cheddar cheese
Preparation
In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the cornbread comes out clean.
