Sausage Corn Bread

• 1 lb. country or breakfast sausage
• 1 large onion, chopped
• 2 eggs
• 2 c. buttermilk
• 1 c. sifted all-purpose flour
• 2 c. yellow corn meal
• 2 tsp. salt
• 1/4 c. sugar
• 1 c. drained whole kernel corn

1. Cook sausage in a skillet until brown.
2. Remove sausage; drain off 1/4 cup of the fat drippings and reserve.
3. Saute onions in the skillet until golden.
4. Beat eggs and milk until smooth.
5. Stir in remaining ingredients and beat until batter is smooth.
6. Fold in onions and the reserved sausage drippings.
7. Pour batter into a greased and floured 9 x 13 x 2-inch pan.
8. Place sausage on top. Bake in a preheated oven (350u0b0 to 375u0b0) for 25 to 30 minutes or until firm and brown.
9. Cut into squares and serve hot.

country, onion, eggs, buttermilk, flour, yellow corn meal, salt, sugar, whole kernel corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=597034 (may not work)