A humble and hearty dish, this spoon bread is laced with sausage and Cheddar cheese. It’s perfect for a simple supper, with applesauce; or for a hearty breakfast following snow shoveling.
- 1 pound sausage links
- 4 cups milk
- 1 cup yellow cornmeal
- 2 tablespoons butter
- 1/2 teaspoon salt
- 2 tablespoons onion (chopped)
- 1 tablespoon mustard
- 1/2 cup cheddar cheese (grated)
- 4 eggs (well beaten)
- In large skillet, brown sausage on all sides. Remove to paper toweling to drain. In double boiler, heat milk. Gradually whisk in corn meal and cook, stirring often, until consistency of mush. Add butter and salt to corn meal mixture and mix well. In large mixing bowl, add onion, mustard and cheese to beaten eggs. Gradually stir corn meal mixture into eggs. Pour into a greased 1 1/2 - quart oven-proof baking dish. Top with sausage and bake at 425 degrees F. for 45 minutes. Cut into wedges to serves.