Cornbread is a staple here in the South. I added sausage and cheese to a cornbread recipe and came up with this satisfying dish. It goes especially well with soup.

Ingredients

• 1 pound bulk pork sausage
• 1 large onion, chopped
• 1-1/2 cups cornmeal
• 1/4 cup all-purpose flour
• 2-1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 can (14-3/4 ounces) cream-style corn
• 3/4 cup whole milk
• 2 large eggs
• 1/4 cup vegetable oil
• 2 cups shredded sharp cheddar cheese

Directions

1. In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the cornbread comes out clean.