Recipe Details
Ingredients
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1poundpork sausage
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1onion, chopped
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1(15 ounce) cancream-style corn
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1 ½cupsbuttermilk self-rising cornmeal mix
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½cupsour cream
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½cupmilk
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¼cupvegetable oil
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2largeeggs, lightly beaten
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2cupsshredded sharp Cheddar cheese
Cooking Directions
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Preheat the oven to 425 degrees F (220 degrees C). Grease a 10-inch oven-proof skillet.
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Cook sausage and onion in a separate skillet over medium heat until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes; drain well.
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Mix corn, cornmeal mix, sour cream, milk, oil, and eggs together in a large bowl; pour 1/2 of the mixture into the prepared skillet. Sprinkle with sausage mixture and Cheddar, then pour remaining cornmeal mixture over top.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Let stand 10 minutes before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories658 | |
| % Daily Value * | |
| Total Fat 47g |
60% |
| Saturated Fat 19g |
95% |
| Cholesterol 129mg |
43% |
| Sodium 1264mg |
55% |
| Total Carbohydrate 38g |
14% |
| Dietary Fiber 2g |
7% |
| Total Sugars 5g |
|
| Protein 22g |
44% |
| Vitamin C 5mg |
6% |
| Calcium 348mg |
27% |
| Iron 3mg |
16% |
| Potassium 311mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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