Mississippi Sausage Cornbread

• 1/2 lb. smoke sausage links, sliced
• 1 1/2 c. self-rising cornmeal
• 1 (8 3/4 oz.) can cream-style corn
• 1 (8 oz.) carton sour cream
• 2/3 c. vegetable oil
• 2 large eggs, lightly beaten
• 3 to 4 green onions, chopped
• 1 1/2 c. shredded Monterey Jack cheese with jalapeno peppers, divided

1. Brown sausage in medium skillet and heat.
2. Drain well and set aside.
3. Combine cornmeal and next 5 ingredients in a large bowl. Stir well and pour half of batter into a greased 10-inch cast-iron skillet.
4. Arrange sausage on top of batter.
5. Sprinkle with 3/4 cup cheese.
6. Spread remaining half of batter over cheese.
7. Bake at 450u0b0 for 25 minutes; sprinkle with remaining 3/4 cup cheese.
8. Bake an additional 5 minutes or until cheese melts.

smoke sausage, cornmeal, creamstyle, sour cream, vegetable oil, eggs, green onions, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723360 (may not work)