SOUPER CORNBREAD

SOUPER CORNBREAD

1 can (10 3/4 oz.) Campbell’s New Golden corn soup
2 eggs
1/4 c. milk
1 pkg. (12-14 oz.) corn muffin mix
1/4 lb. bulk pork sausage, cooked & drained

Preheat oven to 400 degrees. Combine soup, eggs and milk. Stir in muffin mix just until blended. Gently fold in sausage. Into greased 9 inch square baking pan, pour muffin mixture. Bake 20 minutes or until lightly browned and toothpick inserted in center comes out clean. 6 servings.