- 1 pound bulk pork sausage
- 1 large onion, chopped
- 1 1/2 cups cornmeal
- 1/4 cup all-purpose flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 (14.75 ounce) can cream-style corn
- 3/4 cup milk
- 2 eggs
- 1/4 cup vegetable oil
- 2 cups shredded sharp Cheddar cheese
- 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 degrees F for 45-50 minutes or until a toothpick inserted in the corn bread comes out clean.