Sausage and Cornbread Pie

Welcome back to the All Things Southern kitchen. Not long ago I shared with y’all a recipe in which I put broccoli in the cornbread.  I heard from more than one male type person who just couldn’t handle that idea. Hence, today I shall attempt to calm the male population by putting sausage in the cornbread. Yes, we’re cooking “Sausage and Cornbread Pie” in the All Things Southern kitchen today and it’s soul-satisfying good. Let me walk you through it.

“Sausage and Cornbread Pie”

1 pound pork sausage

1 cup chopped onion

1 teaspoon chili powder

1 teaspoon garlic powder

2 teaspoons sugar

½ teaspoon salt

1 (28 ounce) can tomatoes, undrained

1 cup frozen whole kernel corn

1 (4-ounce) can chopped green chilies, undrained

1 cup yellow cornmeal

2/3 cup self-rising flour

2/3 cup milk

1 egg, beaten

¼ cup vegetable oil

We’ll begin my browning a pound of pork sausage with a chopped onion. Once the sausage and onions are browned we’ll drain off the fat and add a can of tomatoes, a can of green chilies, a cup of frozen kernel corn. Then we’ll season it with garlic and chili powder.

We’ll spoon this into a lightly greased baking dish and set aside. Then we’ll stir together our cornmeal, flour, salt, and sugar. To these dry ingredients we’ll add our eggs, milk and oil. You’re there–just pour this over the sausage mixture and bake at 375 for 40 minutes. This one should please the men and become a family favorite at the same time. Enjoy my Sausage and Cornbread Pie, y’all. It’s good eating from the All Things Southern kitchen to yours!

Hugs, Shellie
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