Recipes October 2013 Country Kitchen LAUDERDALE COUNTY – Sausage-Cheddar Corn Bread

LAUDERDALE COUNTY – Sausage-Cheddar Corn Bread

LAUDERDALE COUNTY – Sausage-Cheddar Corn Bread
LAUDERDALE COUNTY – Sausage-Cheddar Corn Bread

LAUDERDALE COUNTY – Sausage-Cheddar Corn Bread

Ingredients

1 pound bulk pork sausage
1 1/2 cups cornmeal
1/4 cup all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 large can cream style corn
3/4 cup milk
2 eggs
1/4 cup vegetable oil
2 cups shredded sharp cheddar cheese

Preparation

Brown sausage. In a medium bowl, combine cornmeal, flour, baking powder and salt and mix well. Add corn, milk, eggs and oil. Pour half the batter into a greased 10-inch iron skillet. Sprinkle with sausage and cheese. Spread remaining cornmeal mixture on top. Bake at 425 F for 40-45 minutes or until a toothpick comes out clean.
-Jennifer Dickerson, Lauderdale County