Cornbread Casserole

Cornbread Casserole


I cup yellow stone ground cornmeal
1 cup milk
1/2 teaspoon salt
2 extra large eggs, beaten
1/2 teaspoon baking soda
1 can (16 ounce) cream style corn
1 1/2 pounds pork sausage (your favorite brand) cooked, crumbled and drained
1 medium onion, finely chopped
2 (4 ounce cans) diced green chili peppers
1/2 pound medium cheddar cheese, shredded

In medium size mixing bowl combine first 6 ingredients and mix well.

Pour half the mixture into a buttered 3 quart casserole dish. Spread cooked sausage over cornmeal mixture followed by onion. Arrange the diced chilies and shredded cheese over the onion. Top all with remaining half of cornmeal mixture.

Place in preheated 350 degree oven and bake for 45 minutes or until inserted knife comes out clean.

Note: If you want more heat, substitute a can of chopped jalapenos in place of the chilies.

B-man :smiley: