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SAUSAGE CORNBREAD BAKE 
1 lb. bulk sausage (or Italian sausage, mashed and with casings removed)
1 large onion, chopped
2 eggs, slightly beaten
1 1/2 cup self-rising corn meal mix
1 (17 oz) can of cream style corn
3/4 cup milk
1/4 cup oil (vegetable or canola)
8 oz (2 cups) shredded sharp cheddar cheese

Preheat oven to 425F.

Grease a 10-inch ovenproof skillet or 2 qt. baking dish.

In medium skillet, brown sausage and onion; drain well.

In large bowl, combine eggs, corn meal mix, corn, milk, and oil.

Pour half of the corn meal mixture into a greased pan; sprinkle with sausage mixture and cheese. Pour remaining batter over top.

Bake for 30-40 minutes.

Let stand 10 minutes.

Serves 6-8.

Submitted by: Kendra
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