1/2 lb. sausage
1 (15 or 16 oz.) can cream style corn
2 eggs
2/3 c. milk
13 or 14 oz. cornbread mix

Fry sausage (breaking into small pieces with a fork) until done. Drain and set aside. Beat 2 eggs well. Add cream style corn and milk and blend with eggs. Add cornmeal mix and blend well. Fold in drained sausage. Pour in hot 10 inch iron skillet or 13 x 9 1/2 x 2 inch bread pan. Bake in oven (preheated to 400 degrees) for 20 minutes or until lightly brown and a toothpick inserted in center comes out clean.