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Sausage Cornbread

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By Diana Rattray, About.com

Cornbread recipe with sausage links, buttermilk, corn, and other ingredients.

Ingredients:

  • 1 pound breakfast sausages
  • 1 cup chopped onion
  • 2 eggs
  • 2 cups buttermilk
  • 1 cup sifted all-purpose flour
  • 2 cups yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1 cup drained whole kernel corn, or use cooked drained frozen corn

Preparation:

Cook sausages in a skillet until well browned on all sides. Remove sausages and set aside. Drain off 3 to 4 tablespoons of the drippings and reserve. Discard remaining drippings, leaving just enough to cook onions. Add onions to skillet; sauté until golden brown. In mixing bowl, beat eggs and buttermilk until smooth. Stir in flour, cornmeal, baking powder, salt, and sugar; beat until smooth. Stir in corn. Fold in onions and reserved sausage drippings.

Pour batter into a greased and floured 13x9x2-inch baking pan. Place sausages evenly over top of the batter. Bake at 375° 25 to 30 minutes, or until firm and browned. Cut into squares and serve hot.

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Southern Food

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