Thursday, January 13, 2011

The perfect compliment to Santa Fe Soup (or any soup/stew)

I posted this recipe a couple of days ago. If you like soups/stews, you will LOVE it! Today I have a recipe that would go perfect with the Santa Fe Soup, or any other type of soup or stew, for that matter. Actually, it would be great just by itself! Here is the recipe. Hope you enjoy!

Sausage Cornbread Bake

1 lb. pork sausage
1 onion, chopped
2 eggs, lightly beaten
1 1/2 cups buttermilk self-rising cornmeal mix
1 can cream style corn
1/2 cup sour cream
1/4 cup vegetable oil
2 cups shredded sharp cheddar cheese
1/2 cup milk

Preheat oven to 425 degrees. Grease a 10-inch oven-proof skillet. In a medium skillet, brown the sausage and onion, drain well. Set aside. In a large bowl, combine eggs, cornmeal mix, creamstyle corn, sour cream, oil, and milk. Pour half of cornmeal mixture into 10-inch skillet. Sprinkle with sausage mixture and shredded cheddar cheese. Pour remaining batter over top. Bake for 30-40 minutes. Let stand 10 minutes before serving. Makes about 8 servings. Enjoy!!

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