-PHYLLIS SMITH WCDT64B-
1 lb Bulk pork sausage
3/4 c Flour
3/4 c Cornmeal
1 tb Sugar
1 tb Baking powder
1/2 ts Salt
2 Eggs; beaten
1/2 c Milk
1/3 c Sausage drippings
Crumble sausage over bottom of 9″ round baking dish. Microwave on high
setting for 4 1/2 to 7 minutes, stirring after half the time. Drain off fat
and reserve 1/3 cup of it for cornbread. In another dish reserve half of
the cooked sausage. Combine remaining ingredients in mixing bowl. Stir only
till smooth. Pour over sausage in baking dish. Crumble reserved sausage
over top. Center dish on inverted saucer in oven. Microwave on medium 6
minutes, rotating every 2 minutes. Check for doneness by looking into the
bottom of the dish to be sure there is no raw batter. Let stand for 10
minutes before serving. SOURCE: My Famous Little Black Box
From
Yields
6 Servings