Sausage and Cornbread Casserole

Sausage and Cornbread Casserole

1 lb bulk sausage
6 eggs
1 cup milk
4 oz shredded cheddar
1 small onion, diced
1 green pepper, diced
1 1/4 c flour
3/4 c cornmeal
1/4 c sugar
2 tsp baking powder
1/2 tsp salt
1 egg, beaten
1 1/4 c milk
1/4 c oil

1. In a medium skillet, brown sausage. Transfer to cooking-sprayed 13x9x2 inch dish by straining out fat with slotted spoon. Do not discard drippings from pan.

2. Add onion and pepper to pan. Saute 5 to 7 minutes, until onions are clear and peppers are soft. Mix into sausage in dish.

3. Whisk together eggs, milk, and cheese. Pour evenly over sausage, onions, and peppers.

4. In a medium mixing bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center. In a small mixing bowl, whisk together milk, egg, and oil. Add all at once to flour and cornmeal mixture. Stir just until moistened.

5. Drop cornbread batter by large spoonfools on top of egg mixture.

6. Bake at 375 degrees for 25 to 28 minutes, or until eggs are set and cornbread is light golden brown.

Yields 12 servings.