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SAUSAGE CORN BREAD 1 lb. bulk pork sausage 3/4 c. yellow cornmeal 1 Tbsp. baking powder 2 eggs, beaten 3/4 c. all-purpose flour 1 Tbsp. sugar 1/2 tsp. salt 1/2 c. milk 1/3 c. sausage drippings, melted shortening or cooking oil Crumble sausage over bottom of 9-inch baking dish. Microwave at High 4 1/2 to 7 minutes, stirring after half the time. Drain off fat, reserving 1/3 cup for the corn bread. Reserve half the sausage in another dish. Combine remaining ingredients in mixing bowl. Stir only until smooth. Pour over sausage in baking dish. Crumble reserved sausage over top. Center dish on inverted saucer in oven. Microwave at 50% (Medium) 6 minutes, rotating 1/4 turn every 3 minutes. In- crease power to High. Microwave 2 to 6 minutes, rotating every 2 minutes. Check for doneness by looking through bottom of clear glass dish. No unbaked batter should appear in center. Let stand 10 minutes before removing from dish. Serve warm. Variation: Cheese 'N Corn bread: Substitute 1 1/2 cups shredded Cheddar cheese and 1 teaspoon chili powder for sau- sage. Stir into corn bread batter. Traditional Corn Bread: Omit the sausage. Note: The variation does not need to set in an inverted saucer during microwaving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |