Recipe - Sausage Cornbread

PHYLLIS SMITH WCDT64B
1 pound Bulk pork sausage
Three fourths cup Flour
Three fourths cup Cornmeal
1 tablespoon Sugar
1 tablespoon Baking powder
One half teaspoon Salt
2 Eggs; beaten
One half cup Milk
1/3 cup Sausage drippings

Crumble sausage over bottom of 9" round baking dish. Microwave on high
setting for 4 One half 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini