Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 1 lb. Bob Evans or Tennessee Pride hot sausage; 1 large onion, chopped; 1 egg, slightly beaten; 1 1/2 c. Martha White buttermilk self-rising corn meal; 10 hot pepper rings; 1 can creamed corn; 3/4 c. milk; 1/4 c. oil; 8 oz. shredded sharp Cheddar cheese

9 ingredients

7 steps

Ingredients

1 lb. Bob Evans or Tennessee Pride hot sausage
1 large onion, chopped
1 egg, slightly beaten
1 1/2 c. Martha White buttermilk self-rising corn meal
10 hot pepper rings
1 can creamed corn
3/4 c. milk
1/4 c. oil
8 oz. shredded sharp Cheddar cheese

Directions

1

Preheat oven to 425°.
2

Grease a 10-inch skillet.
3

Brown sausage and onion; drain well.
4

In a large bowl, mix egg, corn meal mix, corn and oil.
5

Pour half of corn mix into greased skillet; sprinkle with sausage, cheese and hot pepper rings.
6

Pour remaining batter over top.
7

Bake at 425° for 30 to 40 minutes.