Sausage cornbread

Yield: 6 servings

Measure Ingredient
1 pounds Bulk pork sausage
¾ cup Flour
¾ cup Cornmeal
1 tablespoon Sugar
1 tablespoon Baking powder
½ teaspoon Salt
2 \N Eggs; beaten
½ cup Milk
⅓ cup Sausage drippings


Crumble sausage over bottom of 9" round baking dish. Microwave on high setting for 4½ to 7 minutes, stirring after half the time. Drain off fat and reserve ⅓ cup of it for cornbread. In another dish reserve half of the cooked sausage. Combine remaining ingredients in mixing bowl. Stir only till smooth. Pour over sausage in baking dish.

Crumble reserved sausage over top. Center dish on inverted saucer in oven. Microwave on medium 6 minutes, rotating every 2 minutes. Check for doneness by looking into the bottom of the dish to be sure there is no raw batter. Let stand for 10 minutes before serving. SOURCE: My Famous Little Black Box

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