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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.

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