Mexican Cornbread
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
-
1Preheat oven to 425°.
-
2Grease a 10-inch skillet.
-
3Brown sausage and onion; drain well.
-
4In a large bowl, mix egg, corn meal mix, corn and oil.
-
5Pour half of corn mix into greased skillet; sprinkle with sausage, cheese and hot pepper rings.
-
6Pour remaining batter over top.
-
7Bake at 425° for 30 to 40 minutes.
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