This moist, extremely flavorful cornbread is almost a meal by itself!

Southern Sausage Cornbread

1/2 pound smoked sausage, sliced
1 1/2 cups self-rising cornmeal (see Cook's Note)
1 (8-ounce) can cream -style corn
1 cup (8-ounces) sour cream
2/3 cup vegetable oil
2 large eggs, lightly beaten
3 to 4 green onions, chopped
1 1/2 cups (6-ounces) shredded pepper Jack cheese - divided use

Brown sausage in medium skillet over medium heat; drain well and set aside.
Preheat oven to 425°F (220°C). Grease a 10-inch cast iron or oven-proof skillet; set aside.
Combine cornmeal, cream-style corn, sour cream, oil, eggs and green onions in a large bowl; mix well. Pour half of the batter into prepared skillet. Sprinkle crumbled sausage on top of batter; sprinkle with half the cheese. Spread remaining half of batter over cheese.
Bake for 25 minutes; sprinkle with remaining cheese and bake an additional 5 minutes or until cheese melts.

Makes 8 servings.

Cook's Note: You can substitute 1 1/2 cups regular cornmeal plus 1 1/2 teaspoons baking powder and 3/4 teaspoon salt for the 1 1/2 cups self-rising cornmeal.

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