Upside-Down Sausage Cornbread

• 1 lb. pork sausage
• 1 pkg. corn muffin mix (Jiffy or equivalent)
• 1 can mushroom soup
• 1 egg (as muffin mix pkg. directs)
• 1/3 c. milk (as muffin mix pkg. directs)
• 1/4 lb. cheese (I use Velveeta but real cheese is fine)

1. Crumble sausage into small pieces and brown.
2. Drain off fat and spread about 3/4 of it on the bottom of an 8 x 8-inch baking pan.
3. Prepare cornbread mix according to package directions (i.e., mix with egg and milk) and pour over sausage, spreading evenly in the pan.
4. Bake at 400u0b0 for 20 to 30 minutes (until done).
5. While cornbread is baking, add the soup (undiluted) to the pan with the remaining sausage.
6. Stir over low heat until bottom of pan is clear of sausage; add cheese (shredded, cubed or otherwise broken into pieces) and stir until cheese is melted and cheese and sausage are uniformly distributed through the sauce.
7. When cornbread is done, invert pan over large plate to remove it; cut into squares and serve with sauce.

pork sausage, corn muffin, mushroom soup, egg, milk, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=538749 (may not work)