Southern Sausage Cornbread



  1. 1/2 pound smoked sausage, sliced
  2. 1 1/2 cups self-rising cornmeal
  3. 1 (8-ounce) can cream -style corn
  4. 1 cup (8 ounces) sour cream
  5. 2/3 cup vegetable oil
  6. 2 large eggs, lightly beaten
  7. 3 to 4 green onions, chopped
  8. 1 1/2 cups (6 ounces) shredded pepper Jack cheese - divided use
  1. Brown sausage in medium skillet over medium heat; drain well and set aside.
  2. Preheat oven to 425*F (220*C). Grease a 10-inch cast iron or oven-proof skillet; set aside.
  3. Combine cornmeal, cream-style corn, sour cream, oil, eggs and green onions in a large bowl; mix well. Pour half of the batter into prepared skillet. Sprinkle crumbled sausage on top of batter; sprinkle with half the cheese. Spread remaining half of batter over cheese.
  4. Bake for 25 minutes; sprinkle with remaining cheese and bake an additional 5 minutes or until cheese melts.

Makes 8 servings.